Categories: Corn, Side Dish, Tex-Mex

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter or 1/4 cup margarine
• 2 medium yellow squash, sliced
• 2 garlic cloves, minced
• 2 tablespoons canned diced green chiles
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 (11 ounce) cans mexicorn, drained
• 1 cup shredded colby-monterey jack cheese

Directions

1. In a skillet, saute onion in butter until tender.

2. Add the squash, garlic, chilies, salt, and pepper.

3. Saute until squash is crisp-tender, about 5 minutes.

4. Add corn; cook and stir for 2 minutes.

5. Sprinkle with cheese; cover and let stand until the cheese is melted.

6. Serve.

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