Calabacitas Recipe - Los Angeles Times

Name: Calabacitas Recipe - Los Angeles Times
Ingredients: 1/4 cup oil; 1 cup finely chopped onion; 2 cloves garlic, minced; 1/2 jalapeno, minced (or more to taste); 2 large tomatoes, coarsely chopped; 4 large zucchini, quartered lengthwise and cut into 1/4-inch slices (see headnote); 4 ears corn, shucked (about 3 cups) (see headnote); 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup grated queso fresco

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A mug of warm champurrado, a soul-satisfying chocolate drink thickened with masa. Tamales like cornhusk offerings, wrapped gifts for the hungry guests. Sugar-dusted loaves of pan de muerto, the bread...

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Ingredients

1/4 cup oil
1 cup finely chopped onion
2 cloves garlic, minced
1/2 jalapeno, minced (or more to taste)
2 large tomatoes, coarsely chopped
4 large zucchini, quartered lengthwise and cut into 1/4-inch slices (see headnote)
4 ears corn, shucked (about 3 cups) (see headnote)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated queso fresco