Low Desert Calabacitas

• 2 tablespoons olive oil
• 1 small onion, sliced into half moons
• 2-4 cloves of garlic, minced
• 2 yellow summer squash, sliced into half moons
• 2 zucchini, sliced into half moons
• 1 1/2 cups corn kernels, fresh or thawed frozen
• 2 green chilies, roasted, peeled, seeded, and sliced thin or 1 can of mild whole green chilies, sliced thin
• 1 large ripe tomato, large diced
• 4 green onions or scallions, green and whites, chopped
• 1 bunch cilantro, chopped
• 1/2 cup Mexican crema, sour cream, fermented pima cream, or alternative nut or seed cream
• 1/2 teaspoon sea salt or Herbamare, more to taste

1. Heat 1/2 the oil in a large, deep saute pan. Saute the onion with a pinch of sea salt for about 3-5 minutes over medium to medium-high heat, until translucent but not browned.
2. Add the garlic and saute 1 minute longer.
3. Add the yellow squash and zucchini and saute for about 5-6 minutes longer, until squash begins to soften.
4. Add the remaining oil with the corn, green onion/scallions, and chilies, saute 2-3 minutes.
5. Reduce heat to medium low. Stir in the tomatoes, cilantro, and crema, and slowly heat through, about 3- 5 minutes. Season with sea salt.
6. Serve hot or warm. I like it with a squeeze of lime juice or/and some fresh salsa, and wrapped in fresh corn tortillas. I also found it delightful and fresh tasting the next day, cold... right out of the 'fridge.

olive oil, onion, garlic, yellow summer, zucchini, corn kernels, green chilies, tomato, green onions, cilantro, crema, salt

Taken from food52.com/recipes/5352-low-desert-calabacitas (may not work)