Ingredients

• 1 Tbsp. canola oil or olive oil
• 1/2 cup onion, minced
• 1 pound yellow squash, 1/4” slices (about 2 medium squash)
• 1 cup corn (fresh, frozen or canned)
• 1/2 cup green chile, roasted, peeled, and chopped
• 1 tsp. fresh Mexican oregano or 1/2 tsp. dried oregano (any kind)
• 1/8 tsp. salt
• A couple shakes of pepper

Directions

1. In a large skillet, heat the oil over medium low heat. Add the onion and sauté for 2 minutes.

2. Add the squash and sauté for 5 minutes or until the squash just starts to soften. Flip the squash over occasionally to ensure that all of it cooks.

3. Add the corn, green chile, and oregano, salt and pepper. Cook for 2 minutes.

4. Taste, add more salt if needed.

5. Let rest a minute or two before serving

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