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Corn and Squash Elote

Yields1 Serving

 1 tbsp vegetable oil
 2 corn on the cobs in the husks
 2 mexican squash
 2 tbsp diced red onion
 1 tsp red chili flake
 2 tbsp cream cheese
 2 tbsp butter
 2 garlic cloves
 salt and pepper
 queso fresco
1

Cut off squash ends and cut the squash into 1/4 slices. Set aside.

2

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.

3

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.

4

Top with queso fresco.