Mexican Summer Squash

Ingredients

  • 4 yellow summer squash
  • 4 ears corn
  • 3 ripe tomatoes
  • 1/4 cup butter
  • 1 small onion, chopped
  • salt and pepper (to taste)
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Directions

Wash squash and cut in small pieces. Cut corn from the cob. Skin tomato (the skin comes off easily if they are first dipped in boiling water for 1 minute), and cut into cubes.

Heat butter in saucepan. Stir in onion, and cook until limp but not brown. Add squash, corn, tomatoes, salt, and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. If desired, serve over cooked rice. This is a great way to use all those fresh summer veggies!

By Robin from Washington, IA

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