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Zucchini, Cilantro - Summer Squash with Spiced Lime Sour Cream

1 pound summer squash or zucchini, halved and scored

1 teaspoon kosher salt, plus more to taste

Vegetable oil, for searing

1/2 cup sour cream

1 lime, zested and juiced, plus more wedges for serving

1 teaspoon hot sauce, or to taste

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 teaspoon black pepper

Chopped fresh cilantro, for serving

Toss the squash with 1 teaspoon kosher salt and let sit for 20 to 30 minutes; pat dry with a paper towel. Heat some oil a large skillet over medium to medium-high heat. In batches, add the squash cut-side down and sear until browned, 3 to 5 minutes; flip and cook 1 to 2 minutes more. Transfer to a platter. In a small bowl, combine the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. As needed, thin out the sauce with a little bit of water to get it to drizzle. Taste and season with salt or more hot sauce as desired. To served, drizzle the sauce over the cooked squash on the platter, sprinkle with some cilantro, and place a few lime wedges on the side.

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