New Mexican Calabacitas Squash Casserole - J. Cage Cellars

Ingredients

• 1 yellow onion, chopped
• 1 clove garlic, chopped
• Olive oil
• 2 pounds fresh yellow squash and green zucchini, halved or quartered depending on size
• 8 oz of sour cream
• 2 cans diced Hatch green chiles
• 1 cup of shredded cheese, preferably a mix of Cheddar and Jack
• 2 ears of cooked white corn with the kernels sliced off of the cob
• Salt and Pepper to taste