| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

Southwest Summer Squash and Corn

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

1. 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.
2. TOP corn with cheese, cover until melted.

Makes 4 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.