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