2 to 3 med.-size yellow crook-neck SQUASH (about 3/4 lb.)
2 Tbsp. BUTTER
1 small ONION, chopped
2 cloves GARLIC, minced
2 fresh TOMATOES, peeled and chopped
1 can (10 oz.) whole kernel CORN
1/2 tsp. SALT
2 Tbsp. chopped GREEN CHILE (fresh or canned)
1/4 tsp. OREGANO
1/2 tsp. ground CUMIN
1/4 tsp. ground BLACK PEPPER
1 cup LIGHT CREAM (Andy has used half-and-half with good results)
1/4 tsp. TABASCO(R) SAUCE
3 oz. CREAM CHEESE, cut into small cubes

In a heavy skillet, melt butter and saute the onion and garlic over
medium heat for five minutes.  Cut the squash into one-quarter-inch
thick round slices and saute for another five minutes.  Add the
tomatoes, corn, and spices, and cook over low heat for 20 minutes, or
until squash is nice and tender, stirring two or three times to
prevent sticking or burning.

Stir in light cream, Tabasco sauce, and cream cheese.  Cook over low
heat until heated through.  Serve hot.

Serves 4.