1 teaspoon olive oil 2 teaspoons cumin seeds 2 cups fresh corn kernels 1 cup onion, sliced 3 garlic cloves, minced 2 cups zucchini, diagonally sliced 2 cups yellow squash, diagonally sliced 1/2 teaspoon salt 1 4.5 ounce can green chiles, chopped 2 Tablespoons fresh cilantro, chopped 1/2 cup Monterey Jack cheese, shredded
Heat oil in a large heavy skillet over medium-high heat. Cook cumin seeds 1 minute, or until fragrant. Add corn, onion, garlic and saute for 5 minutes. Add zucchini, squash, salt and chiles and saute another 5 minutes, or until tender. Stir in cilantro. Remove from heat and sprinkle with cheese. Cover and let stand for 5 minutes, or until cheese melts.