Heat large lidded skillet over medium-low heat, then add
Coconut Oil (1 Tbsp)
Red Onion (1)
Garlic (2 cloves)
and cook 3-5 minutes or until garlic is golden brown and onions are translucent, stirring frequently.
Yellow Squash (2)
and stir to combine. Cover with lid and cook for another 5-10 minutes, stirring occasionally.
Once the zucchini and squash are cooked, stir in
Whole Kernel Corn (1 can)
Mild Diced Green Chiles (1 can)
Salt (1 tsp)
Ground Black Pepper (3/4 tsp)
and cook 2-3 minutes or until corn is heated through.
Finally top with
Shredded Mild Cheddar Cheese (1 cup)
and cover with lid just until cheese melts. Serve warm. Enjoy!