Texas Two-Step Corn Medley Recipe

Texas Two-Step Corn Medley Recipe photo by Taste of Home

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I came up with this pleasing pairing of corn and summer squash as a side dish for a Mexican buffet. Family and friends who have tried it are generous with their compliments and recipe requests. This delicious dish is a regular menu item when husband Bob and I entertain. -Pauline Howard, Lago Vista, Texas

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Texas Two-Step Corn Medley Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

1 medium onion, chopped
1/4 cup butter
2 medium yellow summer squash, sliced
2 garlic cloves, minced
2 tablespoons canned chopped green chilies
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (11 ounces each) Mexicorn, drained
3/4 cup shredded Colby-Monterey Jack cheese

Directions

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

Nutritional Facts 1 serving (1 each) equals 273 calories, 18 g fat (12 g saturated fat), 49 mg cholesterol, 841 mg sodium, 23 g carbohydrate, 5 g fiber, 8 g protein.

Originally published as Texas Two-Step Corn Medley in Taste of Home August/September 1999, p29