Costa Rican Squash and Corn
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
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.