July 24, 2006


1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
1 large summer squash
2 ears of corn, kernels scraped off
1 tomato, quartered
2 chiles
1/2 cup cilantro or Mexican oregano, chopped
1 pinch salt
1/2 cup cheddar cheese or queso fresco

In a skillet, saute onions in oil until tender.
Add garlic, squash, and tomato; cook for another 5 minutes..
Mix in chopped chilies, corn. Add cheese.
Cover and simmer for 10-15 minutes (or bake 20 minutes at 350)
Add cilantro before3 serving.


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