Calabacitas con Elote (Zucchini with Corn)

Ingredients

• 8
  
  ears of corn, shucked and cut from the cob
  
• 4
  
  zucchini or squash, chopped
  
• 1
  
  small onion, chopped
  
• 3
  
  cloves of garlic, minced
  
• 2
  
  cups suero (buttermilk)
  
• 1
  
  tablespoon olive oil
  
• 
  
  Cheese, grated (Chihuahua, Monterey Jack, or cheddar)
  

Directions

1. Easy Tip for Getting Corn Off the Cob:
   To remove corn kernels from the cob using a bundt pan, stand the shucked corncob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
2. Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the garlic for an additional minute until fragrant. Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes. Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer. Sprinkle with cheese (optional) to serve.