Texas Two-Step Corn Medley - cooking recipe

Ingredients

1 medium onion, chopped
1/4 cup unsalted butter
2 medium summer squash, sliced
2 garlic cloves, minced
2 tablespoons green chilies, chopped (canned)
1/4 teaspoon lemon pepper
2 (11 ounce) cans mexicorn, drained
3/4 cup colby-monterey jack cheese, shredded

Preparation

In a medium skillet, saute onion in butter until tender.
Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
Add corn, cooking & stirring for another 2 minutes.
Sprinkle with cheese, then cover & let stand until cheese is melted.