Summer Squash-and-Corn Sauté

Ingredients

• 1 teaspoon olive oil
• 2 teaspoons cumin seeds
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup sliced onion
• 3 garlic cloves, minced
• 2 cups (1/4-inch-thick) sliced diagonally cut zucchini (about 3/4 pound)
• 2 cups (1/4-inch-thick) sliced diagonally cut yellow squash (about 3/4 pound)
• 1/2 teaspoon salt
• 1 (4.5-ounce) can chopped green chiles
• 2 tablespoons chopped fresh cilantro
• 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.