Categories: Vegetables

Ingredients

• 1 tbsp butter
• 2 medium zucchini squash, cubed, rough peel if skin is tough
• 2 medium yellow squash, cubed
• 1 medium onion, diced
• 1 fresh jalapeno pepper, seeded, diced (optional leave out)
• 2 clove garlic, minced
• 1/2 teaspoon salt
• ⅛ teaspoon pepper
• 1 bag (12 ounces) corn, microwave in a glass dish for about 3 minutes, then drain
• ⅓ cup half and half
• 1/2 cup jack cheese, shredded (options: 4oz softened cream cheese and/or 1/4 C shredded white cheddar gruyere cheese)

Directions

1. Melt butter in a large non-stick skillet over medium-high heat.

2. Sauté squash and onion in butter for 3-4 minutes.

3. Add jalapeno pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn.

4. Add salt, pepper, corn and half and half. Stir to combine.

5. Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.

6. Remove skillet from burner.

7. Sprinkle/stir in your choice of cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.

8. Serve warm. Optionally, sprinkle with more cheese (queso fresco is great).

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