• Wash and dry produce. • Drain corn, then pat dry with paper towels. Halve, peel, and dice onion into 1/2-inch pieces. Halve, core, and dice green pepper into 1/2-inch pieces. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Dice tomato into 1/2-inch pieces. Roughly chop cilantro.

• Heat a drizzle of oil in a large pan over high heat. Add corn and season with salt and pepper. Cook, stirring occasionally, until lightly charred in spots, 2-4 minutes. Reduce heat to medium. • Add onion, green pepper, zucchini, cumin, garlic powder, oregano, and a large drizzle of oil; season with salt and pepper. Cook, stirring occasionally, until veggies are softened, 4-6 minutes. • Add tomato and 1/2 cup water (3/4 cup for 4 servings); cook, stirring occasionally, until veggies are tender and sauce has thickened slightly, 1-2 minutes more. (For 4, you may want to work in batches.)

• Stir sour cream into veggies until combined, then sprinkle evenly with cheddar. Cover and cook until cheese melts, 1-2 minutes. • Wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. TIP: Toast your tortillas on the stove if you prefer a crispier texture.

• Divide calabacitas con queso between bowls and garnish with cilantro. (TIP: For a little heat, drizzle with hot sauce from your pantry!) Serve with tortillas on the side.