A lovely Mexican and Mexican American summer dish, made with summer squash and zucchini, cooked with green chiles, bacon and corn.
4 cups diced yellow squash and zucchini squash, mixed together
about 2 cups fresh or frozen corn cut off the cob
4 slices of bacon cooked until crisp, then set aside
1 medium onion, peeled and chopped
3-? cloves of garlic, peeled and chopped (use as much as you like)
about 1/4 cup, seeded and chopped green chiles of whatever heat level you prefer, I like to use roasted Hatch green chiles when available. you can use more chiles if you wish, I often use ½ to 1 cup if the chiles are milder in flavor
1 cup heavy cream
3-4 tbsp. bacon fat left from cooking the bacon
Cook the bacon until crisp and set aside. Remove all but 3-4 tbsp of the bacon fat from the pan. Cook the onion, and squash until lightly browned, stirring often. Add the garlic and green chiles, cooking until the garlic is fragrant. Add the corn and cook until the squash and corn are both tender. Add the heavy cream and reduce the heat, cooking until the mixture is nearly dry. Salt and pepper to taste. Serve as a side dish or even as a main dish for a Mexican/Southwest themed meal. It is addictive.
If you wish to add a protein to it, add cooked diced or shredded chicken, whatever amount you have or wish. Some people will top this with cheese, but I find that with the cream it is gilding the lily.
