Calabacitas recipe

3 small zucchini or other summer
    squash, unpeeled, diced large
2 large tomatoes, chopped
2 fresh yellow hot peppers, chopped
1 medium onion, diced
1 clove garlic, chopped (optional)
1 can whole kernel corn, drained
1/2 to 1/3 pound Monterey jack cheese,
    cut into chunks
1 teaspoon freshly squeezed lime juice (optional)
1 tablespoon finely minced fresh cilantro (optional)
Salt and freshly-ground black pepper

Put squash, tomatoes, peppers, onion and garlic into a saucepan, adding no water or oil. Heat slowly until all ingredients are hot and onion is translucent. Add corn and cheese. Put lid on pan and continue to heat until cheese is melted. At this point, you can add lime juice, cilantro, salt and freshly ground pepper to taste, if desired. Serve hot.