This yummy summer dish can be eaten as a main dish or a lovely side dish. Serves 3

1 or 2 small potatoes, chopped 2-3 ears fresh corn on the cob 1 1/2 tablespoons butter 1/4 medium white onion, chopped 2 small zucchini or other summer squash, halved and sliced 1 poblano pepper, roasted, seeded and cut in 1/4-inch strips 2-3 cloves garlic, minced 1/4 cup vegetable stock 1/2 teaspoon dried oregano (or 1/2 tablespoon fresh) 1/4 cup Mexican crema or sour cream (optional) 3 ounces queso fresco (or mild feta), crumbled (optional) Organic corn tortillas

Bring a large pot of water to boil on the stovetop. Add potatoes and cook for 10-12 minutes. Add corn on the cob and cook an additional 6 minutes, or until corn is just tender. Drain. Remove kernels from the cob and set aside. In a large skillet, heat butter and add onions. When onions are translucent, add potatoes, corn, zucchinis, poblanos and garlic. Cook for 10 minutes. Add vegetable stock and oregano; bring to a simmer, then stir in the crema or sour cream and top with cheese. Cover, turn heat to low and cook 5-10 minutes more, or until cheese melts. Serve with warm corn tortillas.

adapted from