Calabacitas

Serves 4

Traditionally New Mexican, this dish of squashes, corn, tomatoes, and chilies, sauteed until crisp, has a blanket of cheddar. Calabacitas means "little squashes," explains "Cheese, Glorious Cheese!" author Paula Lambert.

3	tablespoons canola oil
1	large onion, halved and thinly sliced
2	yellow squash, thinly sliced
2	zucchini, thinly sliced
1	clove garlic, crushed
	Salt, to taste
4	cups frozen corn
1	cup canned tomatoes, liquid drained and tomatoes chopped
1	can (4 ounces) mild green chopped chilies, drained
8	ounces grated mild cheddar

1. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 5 minutes.

2. Add the squashes, zucchini, garlic, and salt. Cook, stirring often, for 5 minutes. Cover the skillet and continue cooking, stirring occasionally, for 5 minutes.

3. Add the corn and cook, stirring, for 2 minutes. Turn up the heat and cook to remove all the moisture.

4. Stir in the tomato and chilies and cook 2 minutes longer.

5. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Sprinkle the cheese on top, cover, and set aside for a few minutes until the cheese melts. Stir gently to mix the cheese with the vegetables. Adapted from "Cheese, Glorious Cheese"