– Zucchini squash – Yellow squash – Onion – Jalapeno pepper – Garlic, minced – Corn, drained – Half and half – Colby jack cheese


Melt butter in a non-stick skillet over medium-high heat. Sauté squash and onion in butter for 3-4 minutes.


Add jalapeno pepper and garlic, then sauté until fragrant. Add salt, pepper, corn and half and half. Stir.


Sauté on medium heat for 5-7 minutes. Remove from burner. Sprinkle cheese. Cover skillet for 2-4 minutes.