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This is a flexible formula for combining veggies—anything fresh and somewhat compatible will be delicious. This would also make a great topping for chicken, fish or steak tacos, or even quesadillas (leaving off the goat cheese).
2 tablespoons olive oil
¼ red onion, sliced
2 small yellow squash, sliced
1 green bell pepper, sliced
½ jalapeno pepper, sliced (seeds and veins removed for a milder dish)
2 ears corn, kernels sliced from the cobs
2 scallions, sliced
1 tablespoon chopped fresh oregano (or other soft herb)
1 teaspoon fresh lime juice, or to taste
3 tablespoons crumbled fresh goat cheese (optional)
1. In a large skillet over medium-high heat, warm the oil. Add the onion and sauté for 2 minutes. Add the squash, pepper and jalapeno and sauté until the vegetables begin to soften, 6 minutes.
2. Add the corn, scallions, oregano and a pinch of salt and sauté for 2 more minutes. Season with lime juice and serve hot or warm, topped with goat cheese if desired.
Find out more about this recipe on Mom Appetit's blog.