Calabacitas

I’ve enjoyed this summer squash and corn dish before, and I simplified it and made it a smaller serving size since I’m the only one who eats it in my household.

It’s simple:  squash, onion, corn, chile, a bit of salt, some cream if you like and some cheese if you like.

I used some peppers from my garden pots, but normally I might use an Anaheim.  It’s flexible.  Use what you like or what you have.

Start by slicing the squash in thin quarters, and dicing the onion.  Sauté in butter and oil over medium heat for 10-15 minutes until softened, but not browned.

Cut the kernels of the cob (I used one ear of corn, but if you have two, use two if you like) and dice your chiles.  Add to the squash and onions, along with 1/2 tsp salt, and cook another 10 minutes, covered, until the vegetables are softened.

Add a small amount of cream or 1/2 and 1/2, up to 1/4 cup.  Stir and cook to reduce to 1/2 the amount.  Serve immediately.

If you like, top with Monterey Jack or Cotija cheese before serving.

Serve as a side, or do as I did and serve in a hot tortilla topped with cilantro.