Calabacitas

2 tablespoons olive oil

1 tablespoon butter

2 cloves garlic, minced

½ green bell pepper, diced

1 small sweet onion, diced

2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces

¼ teaspoon salt

⅛ teaspoon ground black pepper

⅓ cup half and half

1 cup corn kernels

½ cup shredded Monterey Jack cheese

Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.