Calabacitas 2 T. vegetable oil 1 medium onion, chopped 1 cl. garlic, minced 1 12-oz. can niblet corn, drained 2 medium tomatoes, chopped 1/2 cup green chile, chopped 1 lb. zucchini, cut up 1/2 cup grated cheddar, jack or longhorn cheese salt to taste Saute the garlic, onion, and zucchini in oil until onion becomes translucent. Mix in well-drained corn, tomatoes, and chile. Cover tightly and heat through. Add salt to taste and just before serving mix cheese in lightly.