Cut off squash ends and cut the squash into 1/4 slices. Set aside.
Wrap both corn cobs( husk on) in a wet paper towel. Microwave for 7 minutes. Remove from husks and allow to cool. Slice corn off the cobs and set aside.
Heat oil in a non-stick pan over medium heat. Add squash, red chili flakes and diced red onion, cook for about 4 minutes.
Add garlic and corn, sauté for 1 minute. Then add butter, cream cheese salt and pepper. Stir until cream cheese and butter are melted and well combined.
Remove from burner.
Top with queso fresco.
Ingredients
Directions
Cut off squash ends and cut the squash into 1/4 slices. Set aside.
Wrap both corn cobs( husk on) in a wet paper towel. Microwave for 7 minutes. Remove from husks and allow to cool. Slice corn off the cobs and set aside.
Heat oil in a non-stick pan over medium heat. Add squash, red chili flakes and diced red onion, cook for about 4 minutes.
Add garlic and corn, sauté for 1 minute. Then add butter, cream cheese salt and pepper. Stir until cream cheese and butter are melted and well combined.
Remove from burner.
Top with queso fresco.