Ingredients

* 1 medium onion, chopped

* 1/4 cup butter

* 2 medium yellow summer squash, sliced

* 2 garlic cloves, minced

* 2 tablespoons canned chopped green chilies

* 1/4 teaspoon salt

* 1/8 teaspoon pepper

* 2 cans (11 ounces each) Mexicorn, drained

* 3/4 cup shredded Colby-Monterey Jack cheese

Directions

* 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.