Corn Yellow Squash Medley

• 1 medium onion, chopped
• 14 cup butter or 14 cup margarine
• 2 medium yellow squash, sliced
• 2 garlic cloves, minced
• 2 tablespoons canned diced green chiles
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 (11 ounce) cans mexicorn, drained
• 1 cup shredded colby-monterey jack cheese

1. In a skillet, saute onion in butter until tender.
2. Add the squash, garlic, chilies, salt, and pepper.
3. Saute until squash is crisp-tender, about 5 minutes.
4. Add corn; cook and stir for 2 minutes.
5. Sprinkle with cheese; cover and let stand until the cheese is melted.
6. Serve.

onion, butter, yellow squash, garlic, green chiles, salt, pepper, mexicorn, colbymonterey

Taken from www.food.com/recipe/corn-yellow-squash-medley-34790 (may not work)