Summer Squash And Corn Saute'

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.