Mexican Summer Squash

4 yellow summer squash4 ears corn3 ripe tomatoes1/4 cup butter1 small onion, choppedsalt and pepper (to taste)
Wash squash and cut into small pieces. Cut corn from the cob, skin tomato (the skin comes off easily if they are first dipped in boiling water for one minute) and cut into cubes. Heat butter in saucepan. Stir in onion and cook until limp but not brown. Add squash, corn, tomatoes, salt and pepper. Cover and cook over a low heat for 30-40 minutes, stirring occasionally. if desired, serve over cooked rice. Serves 4.
This is such a light and not overly sweet dessert for summer: