3 sm. zucchini or other summer squash, cut in chunks
1 lg. tomato, chopped
2 fresh green chili peppers (or more to taste), chopped
1 clove garlic, chopped
1 (16 1/2 oz.) can whole kernel corn
1/2 to 1/3 lb. Monterey Jack or Cheddar cheese, cut in chunks

Put squash, tomatoes, peppers and garlic into a saucepan, adding no water or oil. Heat slowly until all ingredients are hot. Add corn and cheese. Put lid on pan and continue to heat until cheese is melted. Serve hot. Makes 4 to 6 servings.