Summer Squash Green Chile Stir Fry

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup coarsely chopped red onion
• 1 large green chile, seeded and chopped
• 1 large pinch ground cumin
• 2 cloves garlic, minced
• 2 cups chopped zucchini and/or yellow summer squash
• 1/2 cup fresh or frozen corn
• 1 small tomato, diced
• 1 large pinch dried oregano
• 3/4 teaspoon salt
• 1/4 cup chopped cilantro
• Juice of half a lime

Directions

1. Warm the olive oil over heat set to medium high in a large skillet with a fairly nonstick surface; cast iron or hard anodized aluminum are good picks. Stir in the onions and chiles, then cook until they soften and take on a little color, about 3 to 4 minutes. Add the garlic and cumin and let them cook a minute longer.
2. Mix in the zucchini and summer squash, and keep the pan at medium high for another 3 to 4 minutes.
3. When the squash has started cooking and the pieces no longer seem raw, stir in the corn and tomatoes. Do this while the squash is still firm and only just cooked; if it goes too long, it will release a lot of liquid and turn mushy.
4. Scatter in the oregano and salt, then cook just a minute or two longer.
5. Serve right away, finishing with cilantro and lime.