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COSTA RICAN CHAYOTE CON ELOTE Costa Rican Squash and Corn Serves 4-6 2 cups fresh corn (or frozen) 1 cup chayote squash, peeled, small dice ¼ cup onion, small dice 3 garlic cloves, minced ½ cup milk 1 tsp sugar 1 tbsp butter Kosher salt Freshly ground white pepper 3 tbsp fresh cilantro leaves, chopped, for garnish Melt butter in skillet and sauté ingredients beginning with squash and corn, for about 2-3 minutes. Combine milk, and sugar. Add to sauté pan mixture. Cook for 2-3 minutes more until vegetables are al dente, not mushy. Season with salt and pepper. Taste. Garnish with cilantro.
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