Corn and Squash Sauté

1. Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
2. Allow to cool. Use a knife to carefully remove kernels from the cobs and place kernels in a bowl.
3. In a medium nonstick skillet, heat oil over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Add corn, zucchini, poblano or bell pepper, oregano, salt and garlic to skillet and cook for 8 minutes more, stirring occasionally.
4. Sprinkle with cheese and serve hot.

Notes:

• Add a can of drained and rinsed black beans for added protein.
• If you don’t have fresh corn, substitute with canned or frozen corn.