Calabacitas

Ingredients

2 tablespoons butter

2 tablespoons vegetable oil

2 pounds mixed summer squash (such as yellow crookneck or gold bar squash, small zucchini, or light-green-skinned calabacita), sliced thin or in bite-size cubes

1 medium onion, chopped

2 small tomatoes, preferably roma or Italian plum, optional

2 cups corn kernels, fresh or frozen

¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen

½ teaspoon salt

Up to ¼ cup half-and-half, optional

4 ounces (1 cup) shredded Monterey Jack or cheddar cheese, optional

Instructions

1. Warm the butter and oil in a large skillet over medium heat. Add the squash, onion, and optional tomatoes. Sauté for 10 to 15 minutes, until the squash is well softened. Stir in the corn, chiles, and salt, and cook covered for another 10 minutes until all vegetables are tender. Pour in the half-and-half if you wish, and simmer briefly, until the liquid is reduced by about half. Rinse squash and place whole squash in saucepan with water to cover. Boil until tender.
2. Serve hot. If using the cheese, scatter it over the calabacitas just before serving.