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Colache (Summer Squash, Mexican Style)

By Joan Weed

Cabbage

“This recipe is a stovetop sauté of corn, tomatoes, summer squash, and onion in butter,” says Joan. “It seems ordinary, but it is fresh, delicious, and colorful too. The recipe’s origin is The American Heritage Cookbook, which I received as a gift back in the 1960s; yes, I am 80 years old! I hope you enjoy it.”

Serves about 6

Ingredients

  • 4 summer squash
  • 4 ears of corn
  • 3 ripe tomatoes
  • 1/4 cup butter
  • 1 small onion, chopped
  • salt
  • pepper

Preparation

Wash squash and cut it into small pieces, cut corn kernels from the cob, and skin tomatoes and cut them into cubes. Heat butter in a saucepan/skillet, stir in onion, and cook mixture until limp but not browned. Add squash, tomatoes, corn, salt, and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally.

Note: I feel like the butter is essential for the good flavor, but oil is also a possibility. I also take other liberties with the recipe like not peeling the tomatoes, using a skillet, and cooking mixture uncovered and for a shorter time.