Esquites

Mexican corn salad, called esquites, is a colorful side dish that’s quick and easy to make.
Yield	4-6 servings
Time	30 minutes
Tools	large frying pan with lid wooden spon
Ingredients	2 T olive oil 1 medium onion, diced 1 red pepper, seeded and diced 1 jalapeño, seeded and minced (optional) 1½ pounds zucchini (about 4 medium), diced 1½ c corn, preferably fresh from the cob ¾ c vegetable stock salt 2 T cashew cream 2 T cilantro or parsley, minced
Directions	Heat the oil over medium heat. Add onion, red pepper, and jalapeño, and sauté for about 6 minutes, until softened. Add zucchini, increase heat to medium-high, and sauté about 7 minutes, until golden. Stir in corn, stock, and salt, and bring to a boil. Cover, lower heat, and simmer for 5 minutes. Add cream and herbs and simmer another 2 minutes, until thickened. Serve hot.
Notes	Adapted from the recipe for “Zucchini, corn, and red pepper sauté” in Vegetables Every Day, by Jack Bishop – read my review. Buy it: Amazon.com \| Amazon.co.uk
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