Calabacitas

• 1 tablespoon Land O Lakes Butter
• 1 small onion, cut into thin wedges
• 2 teaspoons finely chopped fresh garlic
• 3 medium (3 cups) zucchini and/or yellow summer squash, sliced 1/4-inch
• 1/4 teaspoon salt
• 1 cup frozen whole kernel corn
• 1 (4-ounce) can chopped green chiles

1. Melt butter in 10-inch skillet until sizzling; add onion and garlic.
2. Cook over medium-high heat 1-2 minutes or until onion is softened.
3. Reduce heat to medium.
4. Add zucchini and salt.
5. Cook, stirring occasionally, 4 minutes.
6. Add corn and chiles; continue cooking 7-10 minutes or until vegetables are tender.

butter, onion, fresh garlic, zucchini, salt, kernel corn, green chiles

Taken from www.landolakes.com/recipe/97/calabacitas (may not work)