3 zucchini, pared & cubed
1 (No. 2 1/2) can whole kernel corn
1 roasted, peeled green chili, cut up
1 tbsp. grated onion
2 tbsp. butter
Salt & pepper to taste

Cover and cook squash in a very small amount of boiling, salted water for 15 to 20 minutes. Combine all ingredients. Simmer slowly for a few minutes to blend flavors. Serves 6.