Makes 4 servings

• 2 tablespoons olive oil
• 2 cups fresh corn
• 1 cup chopped zucchini
• 1 cup finely chopped onions
• 1 cup coarsely grated Monterey Jack cheese with hot peppers
• Salt and black pepper to taste
• 2 tablespoons finely crushed corn tortilla chips

Heat the oil in a large skillet over medium heat. Add the corn and cook for three minutes, stirring often. Add the zucchini and onions and cook for three to four minutes, or until soft. Add the cheese and stir until it melts. Season with salt and black pepper.

To serve, sprinkle the mixture with the tortilla chips. Serve warm.