2 or 3 Medium Size Zucchini sliced into 1/8th inch discs.
1 Medium Size Yellow Squash sliced into 1/8th inch discs. If you don’t have yellow squash, just add another zucchini.
1 small onion, diced
1 – 2 cloves of garlic smashed and finely diced (depending on how much you like garlic)
1 – 2 Medium Size Ears of COOKED Sweet Corn — left over grilled or flame roasted sweet corn is best but steamed or boiled is fine too–slice the corn off the cob(s), you’ll want to have approximately 1 – 1 1/2 cups. OR use approximately 1 – 1 1/2 cups of frozen sweet corn that has been cooked (microwaved corn works fine). Make sure the corn has been drained and is relatively dry.
1/2 cup chopped roasted green chile that is drained/relatively dry — you can substitute roasted bell pepper of any color if you don’t have green chile or don’t care for the heat.
OPTIONAL: 1/8 – 1/4 cup fresh grated Romano/Parmesan Cheese (or use your favorite cheese!)
2 Tablespoons Butter OR Olive Oil
Salt & Pepper to taste if desired
In a large, heavy skillet (I like to use my largest cast iron skillet) heat butter or olive oil.
Saute onion until it begins to brown/caramelize. Add garlic and toss lightly. You don’t want to burn the garlic.
Turn up the heat a bit and add zucchini and yellow squash. You want to quickly brown the squash on one side before turning, tossing or stirring with out allowing it to become mushy. Once you’ve got a nice golden brown, turn, toss or gently stir to brown the other side of your zucchini & yellow squash.
Add the prepared corn and green chile or bell pepper. Keeping the heat up, quickly toss/stir gently to distribute all ingredients evenly. You just want to heat the corn & green chile (as it has been cooked previously) to the same temperature as your squash.
Remove from heat. Add Salt & Pepper to taste. Sprinkle the top with cheese and allow to melt.
Serve & ENJOY!