Mise en place - Peel and chop the onion. Destem and dice the squash and zucchini into 1-inch pieces. Remove the kernels from the ears of corn. Destem the jalapeño, then give it a rough chop, seeds and all. Smash the garlic, then mince it.
Sauté the veg - Heat your wok over medium heat and pour in the oil. Add the onion and cook, stirring occasionally, until the onion begins to soften and become translucent. Add the diced squash, salt, cumin, oregano and pepper, stir to combine, then cook until the squash becomes crisp-tender. Add the corn, jalapeño, and garlic, and cook for just a couple of minutes more.
Finish and Serve - Remove from the heat and transfer to a serving bowl. Garnish with queso fresco and/or cotija cheese and fresh cilantro. Serve immediately.
Notes
Recipe adapted from Paige Grandjean's recipe that was published in Food and Wine's July 2025 issue.