Calabacitas

Calabacitas

1 C chopped zucchini or other summer squash
1 C fresh corn, cut from the cob
1/2 C sweet diced onions
2-4 diced garlic cloves
1 Tbsp olive oil
Fresh chopped cilantro
Salt and pepper to taste

Optional
Seeded, diced jalapenos or other hot peppers
1/2 C crumbled Queso Fresca
1 C cooked ground Tender Bison buffalo meat

In a heated cast iron skillet, add oil and squash. Cook over medium high heat until lightly browned and looking thirsty. Stir in onions, garlic, jalapenos (options) until the smell swarms over you. Add the corn and cook to your liking—crispy or chewy? Remove from heat. Add meat, if desired, and stir. Just prior to serving, add in cheese, if desired, and then cilantro. Salt/pepper to taste. Consider cooking more than you need and use the leftovers to make a great soup the next day—just add broth and ground tomatoes and serve with tortilla chips crumbled on top.