Texas Two-Step Corn Medley

"From Taste of Home Prize Winning Recipes, 2008, the recipe for this side dish has been slightly tweaked for our tastes."
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by breezermom photo by breezermom
Ready In:
20mins
Ingredients:
8
Serves:
4

ingredients

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directions

  • In a medium skillet, saute onion in butter until tender.
  • Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
  • Add corn, cooking & stirring for another 2 minutes.
  • Sprinkle with cheese, then cover & let stand until cheese is melted.

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Reviews

  1. What a tasty new twist on an old favorite! We have always enjoyed the classic Mexican zucchini and corn side, but your addition of lemon pepper brings a tasty new twist that was happily gobbled up. Mad as written and will be making again. Thanks so much for the post.
     
  2. I enjoyed this with a salad of greens for a light supper. I enjoyed the cheesiness! Thanks! Made for PRMR game.
     
  3. This was good. I made it for a yellow vegetable to go with my Christmas Eve meal. I loved the idea of mixing squash and corn! I used fresh corn and added diced red bell pepper, green bell pepper to substitute for the canned corn. I enjoyed this dish, but most of my guests preferred the regular fried corn that I usually served. I made this for Everyday is a Holiday tag.
     
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