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

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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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  1. 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.
Originally published as Texas Two-Step Corn Medley in Taste of Home August/September 1999, p29

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taboosavvy User ID: 2534821 73826
Reviewed Oct. 27, 2009

"I made this recipe when it first came out in TOH and my family loved it. It has great flavor and I've made it many times."

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