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.