Especials del Sudoeste
Southwest Specialties

Tex-Mex Casserole

4 ears fresh corn
butter
3 medium onions, sliced thin
6 or 7 medium zuchhinis, sliced thin
1 large seeded, chopped, drained tomato
8 ounce can of tomatillos, 
drained and diced, or 1 cup fresh
2 Anaheim chiles, seeded and chopped
1 small jalapeno chile, seeded and chopped
1 1/2 teaspoons fresh oregano, 
or 3/4 teaspoon dried
salt pepper and butter
1 cup grated jack cheese

Preheat oven to 350F.

Using a sharp knife, cut the corn from the cobs 
and set aside.  
In a large skillet, heat a tablespoon of butter 
and saute the onions and zucchini for 3 to 5 minutes 
over medium heat.  Remove.  
Add another tablespoon of butter and saute 
the tomato and tomatillos for 3 to 5 
minutes.

Lightly grease a large casserole.  
Combine all the vegetables together;
season with oregano, salt and pepper. 
Sprinkle with the grated cheese
and dot with a little butter.
Bake the casserole, covered with its lid or with foil, 
for 30 minutes.  
Run it briefly under the broiler 
to brown before serving.