Texas Two-Step Corn Medley |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I came up with this pleasing pairing of corn and summer squash as a side dish for a Mexican buffet. Family and friends who have tried it are generous with their compliments and recipe requests. This delicious dish is a regular menu item when husband Bob and I entertain. -Pauline Howard, Lago Vista, Texas Ingredients:
1 medium onion, chopped |
1/4 cup butter |
2 medium yellow summer squash, sliced |
2 garlic cloves, minced |
2 tablespoons canned chopped green chilies |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cans (11 ounces each) mexicorn, drained |
3/4 cup shredded colby-monterey jack cheese |
Directions:
1. In a skillet, saute onion in butter until tender. Add the squash, garlic, chilies, salt and pepper. Saute until squash is crisp-tender, about 5 minutes. Add corn; cook and stir for 2 minutes. Sprinkle with cheese; cover and let stand until the cheese is melted. Yield: 4 servings.
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