Instructions: Have the vegetables ready to add to pan. Place a wok or large skillet over moderately high heat. Warm the oil; add the butter and swirl until butter melts but does not burn. Add the zucchini, corn, garlic, and green onions all at once to the wok. Toss to combine and coat with the oil. Season with salt and pepper and saute for 3 to 5 minutes, or until the zucchini is tender. Add the chile peppers, oregano and cilantro. Saute for 1 minute. Serve with lime wedges.

Tip (Optional): Bayless dried his zucchini first: Salt the zucchini and drain for 30 minutes. Rinse and towel dry.

Cuisine: "Mexican"

NOTES : This dish is intentionally mild: no spice except for a generous amount of coarsely ground pepper. The yellow squash and corn contrast with the green onion, roasted jalapenos and herbs. Attractive. We served with saffron and cumin rice; white corn tortillas; Monterey Jack with Peppers; and grilled chicken breast slices; could serve with stewed black beans.

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