Prep: 5 Mins Cook: 10 Mins

Mild summer squash and corn blend to perfection in this easy one skillet sidedish.

Mild summer squash and corn blend to perfection in this easy one skillet sidedish.

Southwest Summer Squash and Corn

Ingredients

  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 3 tbls. butter or margarine
  • 1/2 cup onion, chopped
  • 2 medium yellow summer squash, sliced
  • 3 cloves garlic, chopped
  • 2 cans (11-oz. ea) mexicorn, drained
  • 1/2 teaspoon chili powder
  • 3/4 cups cheddar cheese, shredded
  • 1 can (4-oz.) ORTEGA Diced Green Chiles, drained
  • 3 tbls. butter or margarine
  • 1/2 cup onion, chopped
  • 2 medium yellow summer squash, sliced
  • 3 cloves garlic, chopped
  • 2 cans (11-oz. ea) mexicorn, drained
  • 1/2 teaspoon chili powder
  • 3/4 cups cheddar cheese, shredded

Directions

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.
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.
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