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Mexican Squash with Corn and Panela



– 2 tablespoons olive oil or vegetable oil – 4 Mexican Squash, cubed into ½ inch pieces – 1 white onion, sliced – 3 garlic cloves, minced – 3 Roma tomatoes, cubed into ½ inch pieces – 1 cup corn kernels, shaved off corn on the cob or frozen – 2 cups broth – vegetable or chicken – 1/2 teaspoon salt – Pinch of oregano – 8 oz. Real California Panela cheese, cubed :Panela, Plant-Forward, Hispanic Dairy
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Prep: 10 minutes

Cook: 25 minutes

Yields: 6 servings

Heat oil to a large frying pan over a medium high flame.

Add in Mexican squash and cook stirring occasionally for 7 minutes, or until squash starts to become a slightly translucent.

Mix sliced onions into the cooking squash, and sauté for 5 minutes.

Add garlic, tomatoes, and corn kernels to onion squash mixture. Cook for an additional 5 minutes.

Raise the flame to high and pour in broth, salt, and oregano.  Bring to a boil, this will take about 7 minutes.

Remove from flame and sprinkle in panela cubes over the top, mix to combine.

Recipe and image created by Nicole Presley/@presleyspantry for the CMAB