Texas Two-Step Corn Medley

Ingredients

1 medium onion, chopped,
14 cup unsalted butter
2 medium summer squash, sliced,
2 garlic cloves, minced,
2 tablespoons green chilies, chopped (canned)
14 teaspoon lemon pepper
2 cans (11 ounce) mexicorn, drained
34 cup colby-monterey jack cheese, shredded,

Directions

In a medium skillet, saute onion in butter until tender.
Add squash, garlic, chilies & lemon pepper, continuing to saute until squash is crisp-tender, about 5 minutes.
Add corn, cooking & stirring for another 2 minutes.
Sprinkle with cheese, then cover & let stand until cheese is melted.