|Que piensas de estar en el web, tartarabuelita?|
2 tablespoons oil
1 onion, quartered and thinly sliced
2-3 summer squash, quartered and thinly sliced
5 garlic cloves, minced
1 pound heirloom tomato, chopped
3 ears corn, kernels cut off the cob
1/2 bunch cilantro, chopped
1/3 pound jack cheese, shredded, optional
Add the oil to a large skillet on medium-high heat, allowing it to heat up for a few minutes. Add the onions and cook until soft, stirring frequently. Add the squash and garlic; cook until just soft, a few minutes. Stir in the tomatoes, corn and cilantro and salt to taste. Top with cheese, cover and turn off heat. Keep covered until cheese has melted.
Serve with tortillas and beans or use it as a filling for tacos, burritos or enchiladas.