Summer Squash and Corn Casserole

This summer our friends had a bumper crop of yellow squash.  Here's a quick way to gratineé with corn, giving the dish a little edge with a tiny bit of creamy rice vinegar dressing.  You can use yellow or white corn, but I would suggest fresh corn on the cob for the sweetness and firmness.  You could also use zucchini or a mix of squash as well.
2 medium yellow summer squash, sliced
kernels from 2 ears fresh corn
1 jalapeño pepper, sliced (optional)
1/3 lb swiss cheese, sliced
1/4 cup bread crumbs

sauce:
4 Tbsp mayo
3 Tbsp seasoned rice wine vinegar

Preheat oven to 375F. 

Lay half the squash in an oiled casserole and sprinkle half the corn over top. Pour half the sauce over the corn, and layer half the chess over top.

Layer half the jalapeño pepper if you are using it.

Salt and pepper to taste. Repeat with the remaining squash, corn and sauce (and pepper if using). Finish by topping tight the bread crumbs.

Bake for about 30-45 minutes, until browned and bubbly.

Serves 4-6 as a side dish.