1 lg. onion, chopped
2 cloves garlic, chopped
2 tbsp. butter
3 summer squash (yellow crookneck, about 1 lb. unpeeled and sliced 1/4 inch thick)
1 c. corn, drained
1 lg. tomato, peeled and chopped
1 jalapeno pepper, chopped, seeds removed
1 tsp. salt
1 tsp. ground coriander
3/4 c. shredded Monterey Jack cheese
1/2 c. crushed corn chips

Saute onion and garlic in butter until tender, in skillet. Add squash, corn, tomato, salt, coriander and jalapeno pepper. Cover. Simmer 30 minutes or until squash is tender. Sprinkle with corn chips and cheese and serve. Serves 6.