Summer Squash And Corn Saute'

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons cumin seeds
• 2 cups frozen whole kernel corn
• 1 cup sliced onion
• 3 cloves garlic, minced
• 2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
• 2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
• 1 (4 1/2 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro
• 1/2 cup monterey jack cheese, shredded (2 oz)