Ingredients:

• 3 ears of corn, cooked in the oven until just tender and then cut off the cob
• 2-3 california green chilies, seeded, veined, and thinly sliced into 1 1/2 to 2 inch long
• strips
• 2 jalapenos, seeded, veined and thinly sliced
• 3-4 heads of spinach (red chard works too), thoroughly washed and just wilted (a quick
• steaming retains the most nutrients)
• 4-6 large cloves of garlic minced
• 3 medium tomatoes roughly chopped
• 4 medium red potatoes chopped into small 1/2 inch cubes
• 1 onion chopped
• olive oil
• oregano
• cumin
• coriander
• salt to taste

Directions:

Note: This recipe is very flexible and I love it!