1 tablespoon LAND O LAKESŪ Butter
1 small onion, cut into thin wedges
2 teaspoons finely chopped fresh garlic
3 medium (3 cups) zucchini and/or yellow summer squash, sliced 1/4-inch
1/4 teaspoon salt
1 cup frozen whole kernel corn
1 (4-ounce) can chopped green chiles
Melt butter in 10-inch skillet until sizzling; add onion and garlic. Cook over medium-high heat until onion is softened (1 to 2 minutes).
Reduce heat to medium. Add zucchini and salt. Cook, stirring occasionally, 4 minutes. Add corn and chiles; continue cooking until vegetables are tender (7 to 10 minutes).