Bright, Colorful Summer Squash and Corn

3 ears of corn

1-2T each: butter and toasted sesame oil

1 medium yellow and green zucchini - slice-chop

3 patty pan squash, remove seeds then slice

3 red and orange mini-peppers

2 med. purple or green kohlrabi. Peel and slice, top to bottom

1 lg. Onion or equivalent leftover onions - slice-chop

1 can of tomatoes - sliced or chopped

Boil the corn for 8 minutes, cool slightly and cut off the cob. You can eliminate this step if you want - just cut the raw corn into a bowl. Put butter and oil in pan and add all the squash. Finely chop a little of the onion and add that also. Saute' the squash 15 minutes or so, until a little translucent. Add peppers, kohlrabi and the rest of the onion. Stir, in tomatoes. Bring this mixture to a simmer and cook another 10-15 minutes or until all vegetables are just crisp-tender.  Don't overcook.

This is a great summer lunch or dinner. It can also be used as a side dish for a cook-out. It would go great with shrimp, steak or chicken on the grill. Serve with fresh grated Asiago cheese and a handful of roasted sunflower seeds. Happy Summertime everyone! . . . Lin