Mexican Squash

  • Yield: 8 servings


1/4cup canola oil
5 to 6medium yellow squash or zucchini (about 2 pounds), chopped
4-- ears corn, kernels removed, or 1 1/2 cups frozen corn kernels
1medium onion, chopped
2 to 4-- jalapeno chiles, seeded and chopped
1tablespoon garlic powder
1tablespoon butter
3/4teaspoon salt


Heat oil in a large skillet over medium-high heat. Add squash, corn, onion, chiles and garlic powder. Cook 12 minutes, or until tender, stirring frequently. Add the butter and salt. Serves 8.