|Onion||1 Small, chopped|
|Ears of corn||4|
|Butter||1⁄4 Cup (4 tbs)|
Wash squash and cut in small pieces; cut corn kernels from the cob; skin tomatoes and cut in cubes.
Heat butter in a 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 to 40 minutes, stirring occasionally.