1 (17 oz.) can whole kernel corn, drained
2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, minced
4 med. zucchini, unpeeled and diced
1 (4 oz.) can chopped green chiles
1/2 c. water
Salt, pepper to taste
3/4 c. (3 oz.) shredded Monterey Jack cheese

Saute corn, onion and garlic in butter over medium heat until onion is tender. Stir in zucchini and next 4 ingredients. Cook over low heat, uncovered, 15 minutes. Pour into serving dish and top with cheese.