Calabacitas

One clove of garlic, chopped

One medium onion, chopped

Four medium-sized zucchinis, thinly sliced

One can of drained whole kernel corn

Four ounces of canned green chile

Heat two Tablespoons of oil in skillet.
Chop the garlic and onion.
Sauté in oil.
Thinly slice four medium-sized zucchini and add to onion in skillet.
Cover and let simmer until zucchini are cooked and soft.
Add canned corn or an equivalent amount of fresh corn off the cob.
Add four ounces of canned green chile or chopped fresh chile to mixture.
Cover again and simmer for 15 minutes or so.
Salt to taste.