The first time I had this dish was at my mother-in-law, Rose’s house. The chiles were roasted outside on coals that glowed under pots of chile stews and other dishes. The dish was prepared as a treat for the women who had come over to help her prepare a feast for a family baptism, along with a nice pot of beans, a stack of tortillas and the basket-full of chicharrones.
It’s all right if you don’t have the time to prepare the chiles from scratch, and the dish will taste delicious anyway, but there is something so special about the taste of chiles that have been roasted on the coals from the wood fire.
12 fresh green chiles, roasted, peeled, seeded and chopped
or ½ cup chopped frozen
2 cups summer squash, cubed
1 medium onion, chopped
1 clove garlic, minced
1 Tablespoons extra virgin olive oil
1 cup corn, fresh or frozen
1 teaspoon salt
fresh ground pepper to taste
splash water or broth
½ cup grated Colby or cheddar cheese
In a large pan, or ideally, a skillet, sauté the onion until it begins to brown, then add garlic and squash and chile. Don’t over-stir. Shake the skillet to keep the ingredients loose in the pan, but making sure it is cooked evenly. Add the corn long enough to heat it, season with salt and pepper and serve immediately.