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Mexican Summer Squash




Source of Recipe


Living on a Dime


List of Ingredients




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



Recipe



Wash squash and cut into small pieces. Cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for one 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. Serves 4.