Summer Squash And Corn Saute' - cooking recipe

Ingredients

1 teaspoon olive oil
2 teaspoons cumin seeds
2 cups frozen whole kernel corn
1 cup sliced onion
3 cloves garlic, minced
2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
1 (4 1/2 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1/2 cup monterey jack cheese, shredded (2 oz)

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
Stir in the cilantro.
Remove from heat, and sprinkle cheese.
Cover and let stand for 5 minutes until the cheese melts.