Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
Heat the olive oil in a large skillet over medium-high heat. Sauté the onion in the hot oil for about 2 minutes. Add the garlic and sauté for 1 more minute until fragrant.
Add zucchini and corn and cover and cook until zucchini is tender, about 10 minutes.
Uncover and add the suero or buttermilk. Season with salt and pepper and stir. Bring to a boil. Reduce heat to low and simmer about 10 minutes.
Sprinkle with cheese before serving, if desired.
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