Banner Image: 


Prep time15 minutes
Cooking time15 minutes
Total time30 minutes


Serve this dish over rice, wrapped in corn tortillas, or as a side with grilled chicken or fish.


2 tablespoons
vegetable oil
1/2 cup
onion, yellow (diced)
2 cloves
garlic (minced)
4 cups
squash, summer (cut into 2 inch chunks)
1 cup
corn kernels (fresh, canned, or frozen)
1/2 cup
pepper, green chile (canned, diced)
1 cup
tomato (diced)
salt (to taste)
black pepper, ground (to taste)
1/4 pound
queso fresco (or feta, crumbled)


Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté for 5 minutes until onion is soft. Add the squash, corn, green chilies and tomatoes and stir well. Cover the pot and simmer 10 minutes until squash is tender. Season with salt and pepper, top with the crumbled cheese and serve.


Posted with permission from Find more recipes and information about your food and where it comes from at