Oaxaca Summer Squash and Corn Medley

1 yellow crookneck squash, sliced thin
1 zucchini, sliced thin
1 small eggplant, peeled, and cut into 1″ cubes (optional)
2 medium corn on the cob
1/2 onion, diced
1/4 cup olive oil
4 ounces of Oaxaca Queso Fresco, cut into 1/2″ cubes
2 T. salsa verde
1 T. salt
salt and pepper to taste

In a sautee pan, add the olive oil and heat over medium until a splash of water sizzles.  Add the eggplant cubes and sprinkle evenly with 1 T. salt.  Sautee for five minutes over medium-high heat, then reduce heat to low, cover pan and cook for 15 minutes.  Add onions, zucchini and squash.  Stir well and cover.  Continue cooking over low heat for another 15 minutes.  Meanwhile, using a sharp paring knife, hold the corn cob small side up and cut the kernels off the cob.  Add pesto or salsa verde to squash and eggplant mixture at the end of the total 30 minutes cooking time.  Eggplant and onions should be transluscent and squash should be soft but the slices still intact.  Taste.  Correct the seasoning.  Just before serving, add the fresh corn kernels and Queso Fresco.  Stir.  Cover for 2-3 minutes until cheese begins to soften and kernels are cooked.

Tomatillo Corn Salsa

Serrano and hungarian peppers
red onion

Husk and wash the tomatillos. Boil the tomatillos and corn in water for 5 minutes. Let cool. Chop onions and tomatoes. Put tomatillos and peppers into a food processor. Pulse until a nice chunky consistency is made. Take corn off of the cob. Add all ingredients to a bowl and ENJOY! NOM!

Corn, Zucchini and Chevre Salad

Salt and Pepper

Grill the corn (we leave it in the husks), then remove the kernels. Slice zucchini lengthwise. Lightly coat with olive oil and salt and pepper. Grill lightly. Chop into bite size pieces. 

Combine the corn and zucchini. Squeeze in juice from 1/2 a lemon. Chiffonade the basil. Add it to the corn and zucchini. Spoon chèvre over the top.

Corn, Tomato and Zucchini Soup

4 cups stock
4 ears fresh corn
2 tbsp. butter or olive oil
med. onion, minced
2 cups cored, peeled, and chopped tomatoes
2 sm. or 1 med. zucchini, diced
1 tbsp. minced garlic
salt and pepper to taste
minced fresh basil
1 tsp. balsamic vinegar

Heat stock in saucepan. Strip kernels from ear of corn, and add the cobs to the stock- let simmer while you prepare the other veggies. Put butter in another saucepan on med. heat. Add onion and cook until begins to soften. Add tomatoes, zucchini, garlic, salt and pepper and cook for about 10 mins. 

Remove corn cobs from stock and add the stock to the veggies. Cook until zucchini is tender but not mushy (about 5 mins). Stir in the corn kernels and most of the basil. Add the vinegar. Serve with remaining basil as garnish.