TEXAS TWO-STEP CORN MEDLEY

Texas Two-Step Corn Medley image

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

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 273 calories, Fat 18g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 841mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein.