Prep 15 mins
Cook 7 mins
Easy, flavorful skillet side dish.
- 1 medium onion, chopped
- 1⁄4 cup butter or 1⁄4 cup margarine
- 2 medium yellow squash, sliced
- 2 garlic cloves, minced
- 2 tablespoons canned diced green chiles
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 (11 ounce) cans mexicorn, drained
- 1 cup shredded colby-monterey jack cheese
- 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.
Nurse Di, my husband and I thought this was a delicious vegetable skillet saute. The combination of vegetables and chiles was excellent. We added a little Cajun seasoning for extra spice. We actually had this as our main dish with some grilled shrooms and salad. Wonderful. bella
Followed the recipe exactly and chowed down on it. Like someone else's posting, this is all we had for dinner. Yum.
I just made this for my husbands Fourth of July breakfast. lol He loved it! I had to make a few substitutions. I used fresh frozen little, green hot peppers and a few slices of hot jack cheese and it was still superb. Thanks, Nurse Di.