Mom's Summer Squash and Corn Sauté

1 tsp. olive oil
2 tsp. cumin seeds
2 cups fresh or frozen corn kernels (about 4 ears fresh)
1 cup sliced onion
3 garlic cloves, minced
2 cups (1/4-inch thick) sliced diagonally cut zucchini (about 3/4 pound)
2 cups (1/4-inch thick) cut yellow squash (about 3/4 pound)
1/2 tsp salt
1 4.5-ounce can chopped green chiles
2 Tbs. chopped fresh cilantro
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Prep time: 45 minutes
Yield: 6 servings

Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted; stirring frequently. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned.

Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender.

Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.

your own favorite recipes!