Corn Yellow Squash Medley

9 ingredients
6 steps

Ingredients

  • 1 medium onion, chopped
  • 14 cup butter or 14 cup margarine
  • 2 medium yellow squash, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons canned diced green chiles
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 2 (11 ounce) cans mexicorn, drained
  • 1 cup shredded colby-monterey jack cheese

Directions

  1. 1
    In a skillet, saute onion in butter until tender.
  2. 2
    Add the squash, garlic, chilies, salt, and pepper.
  3. 3
    Saute until squash is crisp-tender, about 5 minutes.
  4. 4
    Add corn; cook and stir for 2 minutes.
  5. 5
    Sprinkle with cheese; cover and let stand until the cheese is melted.
  6. 6
    Serve.

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