Calabacitas con Elote (Zucchini with Corn) (Mexican)

This is a typical Mexican side dish / main course, of corn kernels and zucchini (or courgette) bits fried together with onion and garlic, mixed with buttermilk and topped with freshly grated cheese. It's delicious and quite fast to throw together. Enjoy it as soon as you can, it's comfort food at its best.
Recipe source: Hispanic Kitchen. 

Last year: Spicy artichoke and cheese pasta souffle.
Two years ago: Avocado and green leaf salad (vegan).
Three years ago: Mushroom and broccoli filled omelet. 
Four years ago: Baby making and no cooking :).




Ingredients (serves 3-5):

• 8 ears of corn, shucked and cut from the cob (500 g)
• 4 zucchini or squash, chopped (400 g)
• 1 small onion, chopped
• 3 cloves of garlic, minced
• 2 cups suero (buttermilk) (500 ml)
• 1 tablespoon olive oil
• Cheese, grated (Chihuahua, Monterey Jack, or cheddar) to serve
• salt and pepper to taste

Heat the oil in a deep pan and add the onion and garlic. Fry on low heat until the onion is translucent, then add the corn and zucchini. Fry until the zucchinis are softened, about 10 minutes. Mix in the buttermilk and season with salt and pepper. Cook for 10 minutes more.

Transfer to serving plates and top with the grated cheese.