Calabacitas

• 2 tablespoons canola oil, divided
• 2 poblano chiles, seeded and cut into 3/4-inch pieces
• 1 red onion, cut into 1/2-inch wedges
• 2 large garlic cloves, minced
• 1 1/4 pounds yellow squash (about 3 medium), halved lengthwise and thinly sliced
• 1 pound zucchini (2 medium), halved lengthwise and thinly sliced
• 1 cup fresh corn kernels (2 medium ears)
• 1/2 cup unsalted tomato sauce
• 3/4 teaspoon salt
• 1 (4-ounce) can chopped green chiles, undrained
• 1/2 cup sliced green onion tops
• 1/2 cup chopped fresh cilantro
• 8 lime wedges

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.
2. Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.
3. Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.

canola oil, poblano chiles, red onion, garlic, yellow squash, zucchini, fresh corn kernels, tomato sauce, salt, green chiles, fresh cilantro, lime

Taken from www.myrecipes.com/recipe/calabacitas (may not work)