Southwestern Squash Sauté

Part salsa, part side dish. This bright-­tasting sauté of zucchini, corn, and peppers is a good partner to grilled fish, chicken, or steak. With the addition of some cheese and a sliver of ripe avocado, you get a wonderful filling for quesadillas and soft tacos. I often vary the heat, from mild to spicy, by adding a little chile paste.

• 3 Tbs. olive oil
• 1 medium onion, diced
• Kosher salt
• 1 medium red bell pepper, diced
• 3 small or 2 medium zucchini or summer squash (about 1 lb.), cut in medium (1/3-inch) dice
• 1 large ear fresh corn, kernels cut from the cob
• 2 cloves garlic, minced
• 1 large or 2 small fresh hot chiles (such as serrano or jalapeño), seeded and minced, or 1 mild green chile (such as poblano or Anaheim), roasted, peeled, seeded, and diced
• Freshly ground black pepper to taste
• 1/2 tsp. ground cumin
• 1/4 tsp. chili powder (optional)
• 1 to 2 Tbs. roughly chopped fresh cilantro
• 1/2 lime

Set a large skillet over medium-high heat. When hot, add 2 Tbs. of the oil and let it heat. Add the onion, season with a little salt, and sauté until translucent, about 2 min. Add the diced red pepper and a little more salt and sauté for another 1 to 2 min. Transfer the pepper and onion to a bowl or plate. Turn the heat to high, add 1 more Tbs. oil and the squash. Season with salt and sauté for 3 or 4 min., stirring only occasionally, so that it begins to brown lightly and the flesh turns slightly translucent and is pleasantly tender (don’t overcook; it should still be toothy, not mushy). Put the peppers and onions back in the pan, add the corn, garlic, and chiles, season again with salt, and sauté a few minutes more. Season with a few grinds of pepper, the cumin, and the chili powder (if using). Toss in the cilantro, squeeze the lime over all, toss, and serve.