Sides/Elote Squash
| A: | 1 medium squash, sliced thin (patty-pan or other) |
| 1C corn kernels | |
| 1/2C onion, chopped | |
| 2T olive oil | |
| 2t ancho chile, ground | |
| B: | 1/3C plain yogurt |
| 1/4C cheddar cheese, chopped into small pieces | |
| 1T mayonnaise | |
| 1t salt | |
| C: | 4T salsa or taco sauce |
| 2t tajin seasoning | |
| D: | 2-3 green onions, chopped |
| 1. | Place (A) in skillet and saute over medium heat, covered, until squash is browning and onion is translucent. |
| 2. | Remove from heat, add (B), and mix to combine. place into ramekins and bake 350F for 12 minutes. |
| 3. | Top with (D) and serve. |
Servings: 2