Costa Rican Squash and Corn

Serves 4-6

1 tbsp butter

¼ cup onion, small dice 3 garlic cloves, minced
2 cups fresh corn (or frozen)
1 cup chayote squash, peeled, small dice

½ cup milk
1 tsp sugar

Kosher salt
Freshly ground white pepper
3 tbsp chopped fresh cilantro leaves for garnish

Melt the butter in skillet and sauté onion and garlic for 1 minute.  Add corn and chayote squash and sauté 1 minute.

Combine milk, and sugar. Add to sauté pan mixture.  Season. Cook for 2-3 minutes more until vegetables are al dente.  Taste.