1 cup cubed zucchini or mexican squash 1 cup corn kernels 1/2 cup diced onion 2 cloves diced garlic 1 roasted green chile, chopped (or 1 small can chopped green chile)
lightly saute onion in skillet. Add remaining ingredients and saute for about 1 minute. Add about 1/2 cup of water, reduce heat and allow to simmer until squash and corn are cooked and water is nearly gone. You can top with or add cheese if you prefer, I don't use it. Serve as a side dish to your favorite mexican entree.