3medium(588g)yellow or zucchini squash, diced - diced
1-2(1-2)garlic cloves, minced - minced
2(124g)small Roma tomatoes, diced - diced
¼cup(37g)green chiles, chopped - canned or fresh roasted
1teaspoon(1teaspoon)oregano, dried - OR 1 tablespoon fresh cilantro, basil. or oregano chopped
½teaspoonsalt
¼teaspoonfreshly ground pepper
Instructions
Wrap 3 ears fresh corn in plastic wrap. Microwave on HIGH 4-5 minutes. After removing the husks, plunge cooked ears into cold water for a few minutes. Meanwhile, proceed to step two.
Preheat a large skillet. Add 1 tablespoon vegetable oil. Add 2 medium potatoes, diced . Stir occasionally to brown all sides. Cover and cook until just tender. Add ½ cup chopped onion, fresh or frozen and saute until soft but not brown.
Slice 3 medium yellow or zucchini squash, diced in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet along with 1-2 garlic cloves, minced, cover, and cook until slightly soft, stirring occasionally. Add 2 small Roma tomatoes, diced and ¼ cup green chiles, chopped, cover, and cook one more minute—season with ½ teaspoon salt, ¼ teaspoon freshly ground pepper, and your choice of spices.
Slice corn off the cob, trying to preserve large chunks. Very gently stir into other vegetables in a skillet. Remove from heat and serve.
Notes
Watching your carbs? Leave the potatoes out or replace them with mushrooms.
I love the look of chunks of corn so it's worth it to me to use fresh, but frozen corn can be used instead.
Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit, but it's oh so delicious!