This is one of my favorite side dishes to make whenever we have enchiladas. I love squash and that taste mixed with corn and green chile is oh so delicious. Not to mention this is super easy to put together!Ingredients*
1/4 c onion
1 clove garlic
1 zuchinni
1 yellow crookneck squash
1/2 c corn (frozen or stripped from the cob)
1/4 c green chile, roasted, peeled, and chopped
1/8 c milk
1/2 c cheese (cheddar or pepperjack)
Directions
Saute the onion, garlic, squashes and green chile in a little bit of olive oil. When tender, add corn & stir. Put in a casserole dish or pyrex bowl, add milk, cover with cheese, and place in 350 oven just until cheese is melted.
*Measurements in this recipe are approximate. I just do it to taste, and adjust the measurements based on how many I'm serving, their tolerance for green chile, etc. Trust me, there's not much you can do too mess up this dish. Any combination of the ingredients would be tasty!
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