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Texas Two-Step Corn Medley

Name: Texas Two-Step Corn Medley
Prep time: 20 min
Total time: 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 1/4 cup butter; 2 medium yellow summer squash, sliced; 2 garlic cloves, minced; 2 tablespoons canned chopped green chiles; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cans (11 ounces each) Mexicorn, drained; 3/4 cup shredded Colby-Monterey Jack cheese

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Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Updated: Jan. 01, 2018

I came up with this pleasing pairing of corn and summer squash as a side dish for a Mexican buffet. Family and friends who have tried it are generous with their compliments and recipe requests. This delicious dish is a regular menu item when husband Bob and I entertain. -Pauline Howard, Lago Vista, Texas

Texas Two-Step Corn Medley Recipe photo by Taste of Home

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Ingredients

1 medium onion, chopped
1/4 cup butter
2 medium yellow summer squash, sliced
2 garlic cloves, minced
2 tablespoons canned chopped green chiles
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (11 ounces each) Mexicorn, drained
3/4 cup shredded Colby-Monterey Jack cheese

Directions

In a skillet, saute onion in butter until tender. Add the squash, garlic, chiles, salt and pepper. Saute until squash is crisp-tender, about 5 minutes. Add corn; cook and stir for 2 minutes. Sprinkle with cheese; cover and let stand until the cheese is melted.

Nutrition Facts

1 each: 273 calories, 18g fat (12g saturated fat), 49mg cholesterol, 841mg sodium, 23g carbohydrate (8g sugars, 5g fiber), 8g protein.

Texas Two-Step Corn Medley

Ingredients

Directions

Nutrition Facts

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