^[1]This is a traditional summer dish from the Southwest. The combination of fresh squash and corn, flavored with garlic and chiles, is simply delicious. Photo courtesy of East Moline Farmer’s Market. ^[2]

Serves: 4 to 6 as a side dish

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium yellow summer squash, quartered lengthwise and sliced
• 1 or 2 small fresh hot green chiles, seeded and minced,
  or 1 4-ounce can chopped mild green chiles
• Cooked fresh corn kernels from 2 medium ears
• 1/4 cup minced fresh cilantro
• Salt and freshly ground black pepper

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and continue to sauté until the onion is golden. Add the squash and chiles and sauté, stirring frequently, until the squash is tender-crisp, about 5 to 8 minutes. Stir in the corn kernels and cilantro. Season to taste with salt and pepper. Sauté for another minute or two, then serve.

• Enjoy VegKitchen’s selection of recipes for zucchini and other summer squashes. ^[3]