4 c. cubed squash
2 or 3 ears fresh corn (cut off cob)
4 peeled and cubed tomatoes
3 tbsp. butter, butter or oil
1 chopped onion
Salt and pepper to taste
Pinch of oregano (optional)
1 c. grated Cheddar

Saute onions in butter. Add squash, corn, tomatoes, salt and pepper. Cover and cook slowly, stirring occasionally. When the squash is tender, turn the heat off. Spread the cheese over the top. Put the lid on until the cheese has melted.