Summer Squash And Corn Saute'

• 1 teaspoon olive oil
• 2 teaspoons cumin seeds
• 2 cups frozen whole kernel corn
• 1 cup sliced onion
• 3 cloves garlic, minced
• 2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
• 2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
• 1 (4 1/2 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro
• 1/2 cup monterey jack cheese, shredded (2 oz)

1. Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
2. Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
3. Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
4. Stir in the cilantro.
5. Remove from heat, and sprinkle cheese.
6. Cover and let stand for 5 minutes until the cheese melts.

olive oil, cumin seeds, kernel corn, onion, garlic, zucchini, yellow squash, green chilies, fresh cilantro, monterey jack cheese

Taken from www.food.com/recipe/summer-squash-and-corn-saute-65916 (may not work)