New Mexico Calabacitas – – olive oil, onion (chopped), garlic (smashed and copped fine), squash ( zucchini, yellow, Mexican and crookneck any combination, chopped), corn (fresh, cut off of the cob), red bell pepper (chopped), roasted green chile (prepared and chopped), salt and pepper (to taste), chicken stock, oregano, In a heavy pot, heat the oil on medium high. Add the onion and sauté a few minutes. Add the garlic and sauté a minute more. Add the squash, bell pepper, corn and green chile. Season with salt, pepper and oregano. Sauté a few minutes more. Add the chicken broth and simmer for 5 minutes. The liquid will reduce and the vegetables will cook to tenderness. Re-season if necessary.; If you like a little creaminess, add a ¼ C sour cream and incorporate just before serving.; –