~~Ingredients~~
1 tablespoon butter
2 medium zucchini squash, cubed
2 medium yellow squash, cubed
1 medium onion, diced
1 fresh jalapeno pepper, seeded, diced
1 clove garlic, minced
½ teaspoon salt
⅛ teaspoon pepper
1 can (10 ounces) corn, drained
⅓ cup half and half
½ cup Colby jack cheese, shredded

FOR TOPPING:
fresh cilantro
Colby jack cheese or cotija cheese (optional)

~~Instructions~~
Melt butter in a large non-stick skillet over medium-high heat.
Sauté squash and onion in butter for 3-4 minutes.
Add jalapeno pepper and garlic, then sauté for 30 seconds to 1 minute, until fragrant. Do not allow the garlic to burn.
Add salt, pepper, corn and half and half. Stir to combine.
Sauté on medium heat for 5-7 minutes, or until the squash can be easily pierced with a fork.
Remove skillet from burner.
Sprinkle cheese over the top. Cover skillet for 2-4 minutes and allow to rest until cheese melts.
Serve warm. Optionally, sprinkle with more cheese (queso fresco is great) or cilantro!