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