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Texas Two-Step Corn Medley

Total Time

Prep/Total Time: 20 min.


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


  • 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


  1. 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.

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