Calabazitas anyone?

Calabazitas
This recipe was adapted from one that was the result of a cooking contest by the Albuquerque Tribune in about 1971. It is a popular and time honored dish for this time of year when the green chile, corn and zucchini are abundant. Even my DH who dislikes green chile and corn loves this dish and will eat as much of it as he can get. Ingredient amounts are quite variable. There are as many recipes for this dish as there are New Mexicans.

2 Tbsp butter or olive oil
1 small onion -- chopped
1 large or several small zucchini or yellow summer squash -- diced
3 fresh green chiles -- chopped ( can use frozen)
1 cup whole kernel corn
1/2 cup Old English or Monterrey Jack cheese -- grated
1 teaspoon salt

Preheat oven to 350 degrees.
Warm olive oil or butter in heavy saucepan. Saute onion until tender: Add squash, salt and green chile; toss until well coated with oil or butter and onion. Transfer to casserole and sprinkle with grated cheese. Cover and bake for 30 minutes. Serves 6.

Hope you enjoy this local specialty!