Summer Squash is abundant in our area, and since Ben worked the local farmer’s market, the other vendors gave him a whole bunch as barter for Ben’s pizza! But other than making zucchini bread, which we will still need to do, Ben cooked one of his typical meals for us tonight, which was awesome!

This dish is amazingly good, yet very simple to make. Simply sauté chopped up squash, corn and poblano chiles, in a little oil with onion, salt, pepper, and cilantro. I’m a little biased though, since this is one of Ben’s dishes.

To me, the taste and smell of corn and cilantro reminds me of most Monday evenings when I come home after work greeted by Ben and one of his home cooked meals, which usually contain both of these ingredients in one form or another.

It’s a very simple yet rewarding dinner.

Summer Squash, Corn and Chiles Over Rice

ingredients

2 Tablespoons olive oil

1 small onion, sliced

salt and black pepper, to taste

3 medium poblano chiles, cored, seeded, and chopped into 1-inch squares

2 cans of fire-roasted whole kernel corn, (14.75 oz/can)

4 medium yellow summer squash (or zucchini), chopped into small 1/2-inch cubes

half a bunch of chopped cilantro leaves, plus more for garnish

method

Sauté the onion until browned, about 8 minutes, in olive oil in a medium pan over medium-high heat. Season to taste with salt and pepper.  Add the poblano chiles  and sauté for about 6-10 minutes until soft. Add the corn and continue to cook for 5 minutes. Add the zucchini and continue to sauté for 5 minutes.  Lastly, stir in the cilantro. Remove from heat and serve with rice. Can garnish with fresh cilantro; top with queso fresco, if desired.