Ingredients
- 2 teaspoons butter
- 2 teaspoons oil (vegetable oil)
- 1 cup yellow onion, diced
- 4 garlic cloves, minced
- 1 medium summer squash, diced
- 1 medium zucchini, diced
- 1 cup fresh corn kernels(or frozen)
- 1 poblano pepper (roasted, peeled, seeded and diced, may substitute 1 4-ounce can) green chilies, chopped
- 1/4 cup cilantro, chopped
- Salt
- Fresh ground black pepper, to taste
How to Make
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Step 1: In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
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Step 2: Add the garlic and saute about 2 minutes more.
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Step 3: Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
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Step 4: Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
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Step 5: Stir in the cilantro and heat until just heated through.
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Step 6: Season with salt and pepper; serve.
We hope you enjoy this recipe!
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