Mild summer squash and corn blend to perfectionin this easy one skillet sidedish.
Recipe: Southwest SummerSquash and Corn
1 (4-ounce) can diced green chiles, drained
3 tablespoons butter or margarine
1/2 cup chopped onion
2 medium yellow summer squash, sliced
3 cloves garlic, minced
2 (11-ounce) cans mexicorn, drained
1/2 teaspoon chili powder
3/4 cup shredded cheddar cheese
Makes 4 servings.
Recipe is the property of Nestl ®and Meals.com, usedwith permission.
Betty's Sauteed Zucchini with Corn and Green Chiles RecipeIf the Southwest SummerSquash and Corn recipe was useful and interesting, you can share it with your friends or leave a comment.