Mexican Squash Casserole

2 yellow squash, sliced
2 zucchini, sliced
1 medium onions, sliced
1 teaspoon minced garlic
2 tablespoons oil
4 ounces green chile, chopped
2 cups red corn or yellow corn sliced off the cob (or frozen if fresh is unavailable)
1/2 cup cheddar cheese grated
1/2 cup Monterey Jack Chesse grated
1 teaspoon cumin

Lightly sauté the squash, zucchini, onion, and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2-quart casserole dish. Bake at 400 degrees for 20 minutes.

[ via Vegetarian Recipe of the Day ]