I married into a family of fine cooks. My brother-in-law, Mark Zalmanek, often brings calabacitas, a tasty Mexican squash and corn dish, to family gatherings.
2 tbsp olive oil
1 small onion, diced
2 cloves of garlic, minced
1/3 red bell pepper, diced
2 small yellow squash or zucchini, diced
1 cup corn kernels, fresh or frozen
1 4-oz can diced green chilies
2 small ripe tomatoes
2 tbsp chopped fresh cilantro leaves
½ tsp oregano
½ tsp course sea salt
½ cup grated cheddar cheese
Heat olive oil in a large skillet and sauté onion for about 4 minutes over medium-high heat. Add the garlic and sauté 2 more minutes. Add the bell pepper, squash and/or zucchini and sauté until softened, about 5 minutes. Add corn and green chilies and sauté 3 minutes. Stir in the tomatoes, cilantro, oregano and salt and heat through, about 4 minutes. Remove pan from heat and sprinkle grated cheese on top. Serve immediately.