Calabacitas

Remove the stem scar from 2 Roma tomatoes and add them to a medium saucepan along with serrano chile and enough water to cover. Bring to a boil over medium heat. Boil for 10 minutes.

Add boiled tomatoes, boiled serrano, garlic cloves, ¼ piece onion, oregano and 1 cup water tomatoes boiled in to blender. Blend until smooth. Set aside.

Chop remaining onion piece and remaining Roma tomatoes

Heat oil in a large sauté pan over medium heat. Add chopped onion and corn. Cook until onion is tender; about 5 minutes. Add chopped tomatoes and ½ teaspoon salt. Cook for 5 minutes more then add blended tomato mixture and remaining ½ teaspoon salt. Stir in squash and cover. Reduce heat to medium low and cook for 10 minutes or until squash begins to soften.

Add cilantro and cheese. Cover and remove from heat. Let rest for 5 minutes.

Serve with a side of rice.