• Step 1

  Preheat grill on MED-HIGH. Coat cleaned grill grate lightly with vegetable oil. Toss zucchini, squash, tomatoes, and jalapeno with basting oil; season with salt and pepper.

• Step 2

  Grill zucchini, squash, tomatoes, and jalapeno about 8 min, turning every 1-2 min, until grill-marked and knife-tender.

• Step 3

  Peel tomato and jalapeno skins; remove seeds from jalapeno (wear gloves). Dice zucchini, squash, and tomatoes into 1/2-inch cubes; mince jalapeno.

• Step 4

  Heat olive oil in pan on MED-HIGH. Add garlic, shallots, and jalapeno; cook 3 min. Add chili seasoning; stir to combine. Add corn kernels; stir to combine. Cook 4-5 min, until corn begins to caramelize.

• Step 5

  Add diced tomatoes, zucchini, and squash; stir to combine. Cook about 5 min, until nearly all liquid evaporates. Add light cream and cheese; stir to combine. Season with salt and pepper.

Note: When servings & ingredients are modified, nutrition & directions may vary.