Summer Squash Mexican Style - cooking recipe

Ingredients

4 summer squash, cubed
4 ears corn
3 tomatoes, peeled and cubed
1/4 c. melted butter
1 onion, chopped
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cut corn from cob; discard cobs.
In pot, combine butter and onion.
Cook until tender.
Add squash, corn, tomatoes, salt and pepper.
Cover, cook slowly, stirring occasionally, for 30 to 40 minutes.
Serves 6.