Cut squash into thin ribbons or discs.

Chop green onions and basil.

Cut corn off the cob and saute in butter.

Add garlic and squash and drizzle with olive oil. Stir in walnuts.  Cook over medium high, stirring, about 5-8 minutes, until veggies are soft.

Season and sprinkle with cheese and basil.  Cook 1 min to melt cheese slightly.

Serve.  Makes 3-4 servings.