1 cup coarsely chopped red onion
1 large green chile (Anaheim, Hatch, or Poblano), seeded and chopped
1 large pinch ground cumin
2 cloves garlic, minced
2 cups chopped zucchini and/or yellow summer squash (about 12 ounces)
1/2 cup fresh or frozen corn (fire roasted frozen corn works great)
1 small tomato, diced
1 large pinch dried oregano
3/4 teaspoon salt
1/4 cup chopped cilantro
Juice of half a lime
Sauté onions, green chiles, garlic, cumin in olive oil: Heat olive oil on medium high heat in a large, relatively stick-free skillet (recommend cast iron or hard anodized aluminum). Add onions and chiles and sauté until softened and slightly browned, about 3 to 4 minutes. Add the garlic and cumin, and cook a minute more. Add zucchini and summer squash: Add the zucchini and summer squash. Continue to cook on medium high heat for another 3 to 4 minutes. Add corn, tomatoes, oregano, salt: Once the squash has begun to cook and the pieces no longer have that raw look to them, add the corn and the tomatoes. Note you don't want to over-cook the squash. If you do, it will start releasing a lot of water and become mushy. So you want to add the corn and tomatoes while squash is still firm, but just barely cooked. Sprinkle with oregano and salt. Cook for another minute or two. Serve immediately. Garnish with cilantro and lime.