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Mexican squash and sweet corn simmered with tomatoes and mild chiles in a simple, wholesome preparation. A vegetarian, healthy side dish that celebrates fresh seasonal produce for the whole family.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and poblano pepper; sauté for about 3-4 minutes until softened but not browned.
Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Stir in corn kernels, diced zucchini, and yellow squash. Increase heat to medium-high and cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften but remain crisp.
Add tomatoes, salt, and black pepper to the skillet. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring once or twice, until squash is tender and tomatoes have released their juice.
Uncover and cook for 2 more minutes over medium heat to let excess moisture evaporate, ensuring the vegetables are tender but not mushy. Serve hot as a side dish.
