Mexican Squash with Corn and Panela | Real California Milk
Mexican squash with corn and panela. Fresh, cheesy plant-forward side dish.
Ingredients
- – 2 tablespoons olive oil or vegetable oil
- – 4 Mexican Squash, cubed into ½ inch pieces
- – 1 white onion, sliced
- – 3 garlic cloves, minced
- – 3 Roma tomatoes, cubed into ½ inch pieces
- – 1 cup corn kernels, shaved off corn on the cob or frozen
- – 2 cups broth – vegetable or chicken
- – 1/2 teaspoon salt
- – Pinch of oregano
- – 8 oz. Real California Panela cheese, cubed
- :Panela, Plant-Forward, Hispanic Dairy
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