Ingredients
| 2 Tbsp | Butter or Oil |
| 1 small | Onion, chopped fine (about 1 cup) |
| 2 cloves | Garlic, minced (or 1 tsp fresh) |
| ¼ tsp | Dried Oregano |
| 6 cups | ¾” diced Mexican Calabaza (about 5) or Zucchini and Yellow Squash |
| 2 cobs | Fresh Corn (2 cobs = 1 ½ cups) |
| 2 medium | Poblano Chiles, roasted, peeled and chopped |
| 1 ripe | Roma Tomato, diced (3/4 cup) |
| 3 | Mint Leaves, finely sliced or torn |
| 1/3 cup | Mexican Crema or Heavy Cream (optional) |
| 1 1/4 tsp | Sea Salt |
| ¼ cup | Crumbled Panela Cheese or Queso Fresco (optional) or 3 Tbsp Crumbled Cotija cheese |
Instructions
- Melt butter (or heat oil) in a large skillet over medium heat. Add the onion, saute until tender, about 5 minutes. Add garlic, oregano and squash, cook for 3 minutes. Add about ¼ cup water, cook until squash is tender. Add corn, chiles and tomato, continue cooking until tomato has released its juices.
- Season with mint and salt, saute for 2 minutes. Before serving, add crema if desired. Allow crema to thicken. Sprinkle with cheese and serve.
- Note: Mexican Calabaza or summer squash is pale green and white and found at its peak in the summertime.