Southwest Summer Squash and Corn
Summer squash, corn and mild green chiles blend well in this easy one skillet side dish.
1 (4-ounce) can ORTEGA Diced Green Chiles, drained
3 tablespoons butter or margarine
1/2 cup chopped onion
2 medium yellow summer squash, sliced
3 cloves garlic, minced
2 (11-ounce) cans mexicorn, drained
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese
- Cook onion in butter in medium skillet until soft. Add squash and garlic and cook 5 minutes. Add Green Chiles, corn, and chili powder; cook 3 minutes. Salt and pepper to taste.
- Top corn with cheese, cover until melted.
Makes 4 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.