Step 1

Dice onion, place in a bowl and set aside.

Step 2

Chop squash into bite-sized pieces and place in a separate bowl

Step 3

Carefully cut the corn off the cob into a third bowl and set aside

Step 4

In a large skillet, slowly saute onions over low heat for at least 15-20 min, use veg broth or water to prevent sticking.  Cook until they turn a nice golden tan  (caramelized).

Step 5

Add squash and tomatoes, mix well, increase heat to med, and cover 5-10 min.  Do not overcook!

Step 6

Add garlic and chiles, stir to combine.  Heat 1-2 minutes.

Step 7

Stir in corn and seasoning, salt and pepper to taste.

Step 8

Cook an addition 1-2 minutes and serve with fresh cilantro and/or my vegan queso fresco