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Source: Nestle® Very Best Meals

Southwest Summer Squash and Corn
Mild summer squash and corn blend to perfection in this easy one skillet sidedish.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
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1 can ORTEGA® Diced Green Chiles, (4 oz.) drained
3 tablespoons butter or margarine
1/2 cup onion, chopped
2 yellow summer squash, medium, sliced
3 cloves garlic, chopped
2 cans mexicorn, (11 oz.) drained
1/2 teaspoon chili powder
3/4 cup Cheddar cheese, shredded




COOK onion in butter in medium skillet until soft. Add squash and garlic and cook 5 minutes. Add Green Chiles, corn, and chili powder; cook 3 minutes. Salt and pepper to taste.

TOP corn with cheese, cover until melted.






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