Two Step Corn Medley

By merlin

Taste of Home

Ingredients

• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 2 medium yellow summer squash, sliced
• 2 cloves garlic, minced
• 2 tbsp canned chopped green chilies
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cans (11-ounces each) Mexicorn, drained
• 3/4 cup Co-jack cheese, shredded

Preparation

Step 1

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.

Yield: 4 servings