Ingredients:
1 medium onions, 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:
In a skillet, saute onion in butter until tender.
Add the squash, garlic, chilies, salt, and pepper.
Saute until squash is crisp-tender, about 5 minutes.
Add corn; cook and stir for 2 minutes.
Sprinkle with cheese; cover and let stand until the cheese is melted.
Serve.
Servings: 4
Time preparation: 15 min.
Time total: 22 min.