Sonoran Colache (Courgette and Sweetcorn Stew)

About this recipe

Colache is Sonora's quintessential summer stew: tender courgettes sautéed with sweet sweetcorn kernels, onion, green chilli and melted asadero cheese. Simple, colourful and full of flavour, it is the ideal accompaniment for grilled meat and pinto beans.

1. 1

   Cut the courgettes into 2 cm cubes. Strip the corn from the cob. Slice the onion into strips and cut the green chilli into thin strips.

   💡 Use small, tender courgettes for the best texture.

2. 2

   Heat oil in a large frying pan over medium heat. Soften the onion for 3 minutes until translucent. Add the chopped garlic.

3. 3

   Add the green chilli and fry for 2 minutes. Add the sweetcorn kernels and cook for 3 minutes, stirring constantly.

   💡 Fresh sweetcorn gives the best flavour, but frozen works well.

4. 4

   Add the courgettes, salt and pepper. Cover and cook over medium heat for 8-10 minutes, stirring occasionally, until tender but not mushy.

   💡 Don't overcook: colache should have some texture.

5. 5

   Distribute pieces of asadero cheese over the stew. Cover again and wait 2-3 minutes until melted.

   💡 Oaxaca cheese or Monterey Jack are good alternatives.

6. 6

   Adjust seasoning and serve immediately as a side dish for grilled meat or with flour tortillas.