  This is one of the most popular vegetable dishes in New Mexico and deserves to be better known in the rest of the country. It’s delicious! 2 tablespoons oil or lard 1 clove garlic 1 medium onion 4 medium large zucchini 1 12-ounce can niblet corn, drained 1 4-ounce can diced green chiles or 2 fresh peeled chiles Salt to taste ½ cup grated cheddar, jack or longhorn cheese In a large heavy skillet, saute the onion, garlic and zucchini in oil. Discard the garlic. Mix in drained corn, chopped chiles and salt. Cover tightly and heat through. Mix in cheese and serve. Serves 4. uncaptioned |
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