Squash Tomatoes And Corn With Jack Cheese Recipe

Ingredients

3 tablespoons vegetable oil

1 medium onion, chopped

2 small garlic cloves, minced

2 large tomatoes (1/5 lbs), halved, seeded, chopped

2 lbs yellow summer squash or zucchini, cut into 1/2 inch cubes

1 1/2 cups corn kernels (from 3 ears)

2 cups coarsely grated monterey Jack (~ 6 oz)

3/4 teaspoon salt

3/4 teaspoon freshly ground pepper

Preparation

heat oil in 12 inch heavy skillet over moderately low heat. Add onion& cook, stirring, until softened, about 5 min. Add garlic, tomatoes, squash & corn, increase heat to moderate & cook, stirring until squash is tender, 10-12 min. Reduce heat to low, stir in cheese, salt & pepper and simmer covered just in until cheese is melted (about 30 seconds)