Calabacitas (Southwestern Squash Saute)

• 2 teaspoons butter
• 2 teaspoons vegetable oil
• 1 cup onion, diced
• 4 garlic cloves, minced
• 1 medium summer squash, diced
• 1 medium zucchini, diced
• 1 cup corn, fresh (or frozen)
• 1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
• 1/4 cup cilantro, chopped
• salt
• fresh ground black pepper, to taste

1. In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
2. Add the garlic and saute about 2 minutes more.
3. Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
4. Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
5. Stir in the cilantro and heat until just heated through.
6. Season with salt and pepper; serve.

butter, vegetable oil, onion, garlic, summer, zucchini, corn, pepper, cilantro, salt, fresh ground black pepper

Taken from www.food.com/recipe/calabacitas-southwestern-squash-saute-227981 (may not work)