The chili powder offsets the sweetness of the vegetables and the broiling caramelizes the corn. This makes a good side dish, filling for tacos or quesadillas, or a main course with the addition of a few eggs.
Dice 1 medium red or yellow onion, not too finely.
Shuck 2 ears of corn and then cut the kernels off the ears over a plastic or metal bowl.
Cut 2-3 summer squash into small cubes.
Chop 1-2 tomatoes and sprinkle with salt and a dash of olive oil.
Fry the onions in 2 T. olive oil in a hot skillet until they begin to brown. Add the corn and 2 t. chili powder (or 1/4 t. cayenne pepper, 1 t. cumin powder and 1/2 t. coriander powder) and continue to cook until the onions are nicely browned.
Turn the oven on to broil. Stir the squash into the pan with the onion/corn mixture and sprinkle with salt. Cook under the broiler, stirring 3-4 times, until the squash is cooked and the corn kernels get nicely browned, about 5 minutes.
Serve topped with the chopped tomatoes.
To make a full skillet meal of this dish, make three “holes” in the vegetables before broiling and break an egg into each. Alternately, you can place a piece of seasoned salmon atop the veggies while broiling.