|Tomatoes||3 Cup (48 tbs), chopped (fresh)|
|Corn||2 Cup (32 tbs), cut off the cob (fresh)|
|Summer squash slices||2 Cup (32 tbs), halved|
|Onion||1⁄3 Cup (5.33 tbs), chopped|
Melt butter in large skillet.
Add remaining ingredients; cover.
Cook 10 to 15 minutes or until squash is tender, stirring occasionally.