I grew up (in Mexico) eating this dish and haven't made it in quite a while. A friend gave me some summer squash and zucchini from her garden and it reminded me how much I love it. It's even better the second day, heated up after the flavors blend together! You can alter the chile to your taste and I always use frozen or fresh corn (not a fan of canned). I also mostly use tomato paste because I have picky eaters in my house who "don't like chunks of mushy tomatoes". I however, like the canned, diced better.
Ingredients: 1-2 medium zucchini 1-2 medium yellow summer squash (or all one type) 1 medium yellow onion, diced 1 clove garlic, minced 1/2 cup chopped, peeled roasted green chile (or canned, drained and rinsed) 1 cup corn (frozen or fresh, cut off cob) 2Tbs tomato paste (or 1 15 oz. can of diced tomatoes) chopped cilantro (optional—add at end) 1/2-1 cup shredded cheddar cheese (or jack cheese)
Directions: Cut squash into halves lenghtwise, then cut up into half moons about 1/4 inch thick. Cook diced onion in a large skillet in some oil or butter until it is softened. Add squash and garlic and cook on medium-low heat for about 10 minutes. Add green chile and corn, season with salt and pepper. Add tomato paste or diced tomatoes and cook until most of the liquid is cooked down.and stir in. The liquid from the veggies will thin it out the tomato paste. Remove from heat and stir in ciantro. Immediately sprinkle cheese on top so it will melt. You may also place in a hot oven for 15-10 minutes to better melt the cheese. **NOTE: I add about 1/2-1 t. of sugar to balance out the acidity of the tomatoes.