Texas Two-Step Corn Medley |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Ingredients:
1 medium onion, chopped |
1/4 cup unsalted butter |
2 medium summer squash, sliced |
2 garlic cloves, minced |
2 tablespoons green chilies, chopped (canned) |
1/4 teaspoon lemon pepper |
2 (11 ounce) cans mexicorn, drained |
3/4 cup colby-monterey jack cheese, shredded |
Directions:
1. In a medium skillet, saute onion in butter until tender.
2. Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
3. Add corn, cooking & stirring for another 2 minutes.
4. Sprinkle with cheese, then cover & let stand until cheese is melted.
|
|