Ingredients:
1-2 tablespoons butter
2 medium zucchini squash, cubed
2 medium yellow squash, cubed
1 medium onion, diced
1 fresh poblano or Anaheim pepper, seeded, diced or 1 can diced green chilli’s
1-2 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon pepper
1 can (10 ounces) corn, drained or (1 1/4 cup freeze dried corn)
1 Cp Hominy(cooked or freeze dried)
⅓ cup half and half
1 Tb flour
½ cup Colby jack cheese, shredded
Instructions:
Melt butter in a large non-stick skillet over medium-high heat. Sauté squash and onion in butter for 3-4 minutes.
Add the green pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn. Add salt, pepper, corn , cooked hominy and half and half. Sprinkle on flour, stir to combine.
Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.If using freeze dried corn and hominy you may need more cream.
Remove skillet from burner. Sprinkle cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.
Serve warm. Optionally, sprinkle with more cheese (queso fresco is great) or cilantro!