Recipe courtesy chef Johnny Curiel of Centro Mexican Kitchen

Serves 4 to 6


6 tablespoons butter
1 cup yellow onion, diced
1 cup red bell pepper, diced
1½ cup sweet corn kernels
½ cup grape tomatoes, halved
1½ pounds zucchini, small dice
1 bunch cilantro, chiffonade
½ cup queso fresco, crumbled
Salt and pepper to taste
corn tortillas


In a sauté pan, melt butter over medium heat. Add the onions and peppers and cook for about four minutes to caramelize. Once the onions and peppers are ready, add corn, tomatoes and zucchini to the pan and sauté until tender. Turn off the stove and fold in cilantro and queso fresco. Add salt and pepper to taste. Serve with warm tortillas and eat like tacos.

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