Texas Two-step Corn Medley

Vicki Butts (lazyme)

By
@lazyme5909

From the 2000 Taste of Home Annual Recipes, submitted by Pauline Howard - Lago Vista, TX.

Rating:
★★★★★ 3 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

1 medium
onion, chopped
1/4 c
butter
2 medium
yellow summer squash, sliced
2 clove
garlic, minced
2 Tbsp
canned chopped green chilies
1/4 tsp
salt
1/8 tsp
pepper
2 11-oz can(s)
mexicorn, drained
3/4 c
colby jack cheese, shredded

Step-By-Step

1In a skillet, saute onion in butter until tender.
2Add the squash, garlic, chilies, salt and pepper.
3Saute until squash is crisp-tender, about 5 minutes.
4Add corn; cook and stir for 2 minutes.
5Sprinkle with cheese; cover and let stand until the cheese is melted.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy