1 Tbsp vegetable oil
1 medium onion, diced
1 Anaheim chili, diced
3 cloves garlic, roughly chopped
2 bell peppers, diced
2 medium summer squash, diced
1 cup sweet corn kernels, raw
14 oz can green chiles
1 cup cherry tomatoes, halved
Salt and pepper to taste
1-2 cups freshly grated cheddar cheese (optional)
In a large cast iron skillet, heat the oil over medium-high heat. Add the onion and anaheim and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
Add the bell peppers and squash and cook for another 5 minutes until the squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.
Top the mixture with the grated cheddar cheese, if using, and cover for a few minutes to melt the cheese. Serve immediately.
Picture and recipe adapted from: https://whatsgabycooking.com/calabacitas/