Summer Squash and Corn

Meaty main courses were not my only goals this weekend. I pulled a recipe out of Aprovecho: A Mexican-American Border Cookbook (neat book from the library). The ingredient list runs sort of:

• 2.5 pounds zucchini, thinly sliced


• 1 medium onion, chopped


• 1 red bell pepper, seeded and diced


• 1.5 cups fresh or frozen corn


• 2 cloves garlic, minced


• 3 tablespoons butter


• Salt and pepper

Melt the butter in a saucepan, add the other ingredients and cook, stirring. The book says five minutes, but I cooked it ten or fifteen, and it seems just perfect to me. This is hella tasty!