Texas Two-Step Corn Medley

Cheri Clotiaux Stringer (originally from Pauline Howard)

Yield: 4 servings

This dish pairs corn and summer squash for a perfect side dish for Mexican food and it’s a contest winner! (March 2001)

 
1 medium onion, chopped
1/4 cup butter
2 medium yellow summer squash, sliced
2 garlic cloves, minced
2 Tbsp canned chopped green chiles
1/4 tsp salt
1/8 tsp pepper

2 (11oz) cans Mexicorn, drained 

3/4 cup Colby-Monterey Jack cheese, shredded

In a skillet, sauté onion in butter until tender. Add the squash, garlic, chiles, salt and pepper. Sauté 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.

Per serving: 273 calories, 18g fat(12g sat. fat), 49mg cholesterol, 841mg sodium, 23g carb, 5g fiber, 8g protein