Ingredients
- 1 can (5 ounce) green chiles (diced)
- 1 can (15.25 ounce) whole kernel corn
- 2 tablespoons oil (vegetable)
- 2 yellow onions (diced)
- 1 clove garlic (minced)
- 3 pounds squash (4 summer squash, diced or 4 zucchini squash, diced)
- Salt and pepper (to taste)
How to Make
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Step 1: In a skillet, heat the oil to medium-high heat. Fry the corn kernels in the oil for 5 minutes, stirring constantly so as to not burn it.
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Step 2: Add the onions, garlic and green chiles and cook until the onions are soft.
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Step 3: Lower the heat to low heat and add the remaining ingredients. Cook until the squash is soft.
We hope you enjoy this recipe!
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