Calabacitas

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, chopped (about 2 cups)
• 3 small yellow squash (1 1/4 pounds total), cut into 1/4-inch-thick half-moons (about 4 cups)
• 3 small zucchini (1 1/4 pounds total), cut into 1/4-inch-thick half-moons (about 4 cups)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 3/4 teaspoon dried Mexican oregano
• 1/2 teaspoon black pepper
• 2 ears fresh yellow corn with husks (1 1/2 pounds total), shucked and kernels removed
• 3 (4-ounce) cans chopped hot green chiles, drained
• 3 garlic cloves, finely chopped (1 tablespoon)
• 2 tablespoons unsalted butter, cut into pieces
• 4 ounces shredded asadero cheese or Mexican-style 4-cheese blend (about 1 cup) (optional)
• Crumbled queso fresco (fresh Mexican cheese)
• Fresh cilantro leaves

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