Mexican Style Squash Medley - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 - 2 lbs crookneck yellow squash or 1 1/2-2 lbs pattypan squash, chopped into 2 inch chunks
1 onion, chopped
3 garlic cloves, minced
1 jalapeno, chopped (optional)
1 (14 1/2 ounce) can diced tomatoes, undrained (or equivalent of fresh)
1 (14 ounce) can corn, undrained (or equivalent of fresh kernels)
1 teaspoon chili powder
salt and pepper
1 cup shredded cheddar cheese (may use pepper jack or monterey jack)

Preparation

Heat oil in large lidded skillet.
Add squash, onion and garlic and saute until tender crisp.
Add jalepeno (if using), tomatoes, corn, chili powder, salt and pepper.
Cover pan, reduce heat and simmer until it all cooks down (about 25 minutes, more or less to your taste). Stir occasionally.
Uncover pan, sprinkle cheese on top. Serve after cheese melts.
This lends itself nicely to whatever else you have around. Chopped bell peppers are a nice addition.