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)

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