Mexican-style zucchini with corn (Calabacitas a la mexicana)

1. Cut the zucchini into 1.5 cm cubes, finely chop the onion, dice the tomatoes; deseed and finely chop the serrano.

2. Heat the oil in a large frying pan and soften the onion with the serrano over medium heat for 3-4 minutes.

3. Add the tomatoes and cook for 3 minutes until they release their juice and break down a little.

4. Add the zucchini and the drained corn, season with salt and cook covered for 6-8 minutes until the zucchini is tender but still has bite.

5. Cook uncovered for 2 more minutes to let excess liquid evaporate.

6. To serve, sprinkle with crumbled queso fresco (or feta) and serve warm as a side.

Tip: Don't overcook the zucchini – when the edges of the cubes are translucent but the centre still has a slight crunch, it's just right.