Calabacitas (Squash and Corn with Green Chile)

Ingredients:

2 zucchini squash, sliced
1/2 small white onion, sliced and separated into rings
2 Tbsp. vegetable or olive oil
2 cups cooked whole kernel corn
1/2 cup chopped green New Mexican chile, roasted and peeled
2 tsp. dried oregano, Mexican preferred
1/4 to 1/2 cup heavy cream
salt to taste

Instructions:

Heat the oil in a heavy skillet over medium heat and saute the squash and onion for a couple of minutes. The squash should be tender but not be soft.

Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.

Yields 4 servings.

Recipe from www.fieryfoods.com.