Prep: 5 Mins Cook: 10 Mins

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

Southwest Summer Squash and Corn


  • 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


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.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.