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Mexican Style Corn

This recipe is typed on an old index card by someone in Jim's family. The source is unknown.

• 3 Tbsp. sweet butter
• 1/3 cup finely chopped onion
• 4 ears corn, cut off cob
• 3 cups diced tomatoes
• 2 cups sliced summer squash
• 1/4 tsp. pepper

Melt butter in skillet. Add onion, corn, tomatoes, squash and pepper. Cover and cook 10 to 15 minutes or until squash is tender. Makes 6 servings.

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