Ingredients
- 1 Tbsp. canola oil or olive oil
- 1/2 cup onion, minced
- 1 pound yellow squash, 1/4” slices (about 2 medium squash)
- 1 cup corn (fresh, frozen or canned)
- 1/2 cup green chile, roasted, peeled, and chopped
- 1 tsp. fresh Mexican oregano or 1/2 tsp. dried oregano (any kind)
- 1/8 tsp. salt
- A couple shakes of pepper
Directions
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In a large skillet, heat the oil over medium low heat. Add the onion and sauté for 2 minutes.
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Add the squash and sauté for 5 minutes or until the squash just starts to soften. Flip the squash over occasionally to ensure that all of it cooks.
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Add the corn, green chile, and oregano, salt and pepper. Cook for 2 minutes.
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Taste, add more salt if needed.
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Let rest a minute or two before serving