Calabacitas a la mexicana

Method

1. 1 Dice the zucchini, remove the seeds from the tomatoes and chop them finely, and mince the fresh chili peppers.
2. 2 Sauté chopped onions and garlic in cooking oil for 3 minutes until fragrant.
3. 3 Add the tomatoes and peppers and stir-fry for 5 minutes until the tomatoes have softened.
4. 4 Add the zucchini and corn kernels, stir well, then cover and simmer for 10 minutes over medium heat.
5. 5 Season with salt, sprinkle with crumbled fresh cheese, and serve hot.