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1	Tsp.	Olive Oil
2	Tsps.	Cumin seeds
2	Cups	Fresh corn kernels (about 4 ears)
1	Cup	Sliced onion
3	Garlic	Cloves, minced
2	Cups	Sliced zucchini (1/4" thick)
2	Cups	Sliced summer squash (1/4" thick)
1/4	Tsp.	Salt
1	Can (4.5 oz.)	Chopped green chilies
2	Tbsps.	Fresh cilantro, chopped
1/2	Cup (2 oz.)	Reduced fat jack cheese

Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds 30 seconds or until toasted, stirring frequently. Add corn, onion and garlic; sauté 5 minutes or until lightly browned. Add zucchini, yellow squash, salt and chilies and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.