You may also like
Categories:Viewed: 33 - Published at: 5 years ago
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
Method
- 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.
