from Eggs on Sunday

2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, minced
1 medium zucchini, quartered lengthwise and sliced
1 medium yellow summer squash, quartered lengthwise and sliced
1 cup fresh or frozen corn kernels
1 medium tomato (or a handful of cherry tomatoes), diced
juice of 1 lime
2 teaspoons minced fresh oregano
a good pinch of coarse salt
freshly ground black pepper

Heat the oil in a large skillet over medium high heat. Add the onion and garlic and saute until the onion is translucent, about 5 minutes. Add the jalapeno, zucchini and yellow squash; continue sauteing until the zucchini has started to soften (but isn't yet mushy - aim for about halfway cooked.) Add the corn and a good pinch of coarse salt; continue cooking for about 2 more minutes, until the corn is cooked. Lower the heat, stir in the chopped tomato and cook for 1 more minute, just until the tomato is heated through. Add the lime juice and oregano, season with freshly ground black pepper (taste and add more salt if needed, too), and serve.