Summer Calabacitas

Simple Southwest Cooking, p. 60

3 small to medium zucchini

3 ears fresh corn

1 tablespoon butter

¼ cup grated longhorn or Cheddar cheese

Cut zucchini into ½-inch pieces. 

Good, cathartic chopping.

Cut corn off cob and scrape all juice off cob with knife. 

Don't cut all the way down to the cob, or you'll get rough pieces mixed in with the kernels.

Combine zucchini and corn in a medium-size, microwaveable, covered casserole. 

Covered? Meh.

Microwave on high for 4 minutes. 

This isn't a we're-trying-to-actually-cook-with-microwaves thing; this is just easier.

Add butter and stir, then microwave another 4 minutes. When zucchini is thoroughly done, add cheese.

Enter the dairy product. 

Cover and let stand 1-2 minutes before serving. 

Served up with some Whole Foods buffalo wings and garlic bread!

My Rating: 4/5 "With this much butter and cheese, how could you say no? It really is flavorful and quite comforting for a veggie dish."