1. In a large pan combine olive oil, onions, and garlic. Saute over medium-high heat until fragrant.
2. Add sliced squash, the corn kernels, and up to ¼ cup water. You be the judge of how much water is required to help soften the corn and squash just a bit. We’re looking for just this side of crunchy, not mushy.
3. Pour in green chile and salt and pepper to taste. I suggest adding a little green chile to begin with because on man’s “hot” is another man’s “sissy” and yet another’s “inferno”. The hot-medium-mild labels are not always accurate so it’s best to take it slow and add more if you like.
The Home Grown Mom’s Calabacitas
1 small onion, diced
2 squash, sliced or diced
4 ears of corn, kernels sliced off (or one can)
1 tbsp. olive oil
2 tbsp. minced garlic
¼ cup water
salt and pepper to taste
as much GREEN CHILE as you can handle