Prep Time: 10 mins
Total Time: 25 mins
About This Recipe
“This is a Northeastern recipe using Southwestern seasonings. A year round recipe can us fresh corn during the growing season and canned corn in the rest of the year.”
2garlic cloves, minced
1mediumred bell pepper, cut into 1/2 inch squares
1/4 teaspooncrushed hot red pepper flakes
3mediumzucchini, cut into 1/2 inch dice or thinly sliced
1 1/2 cupscorn kernels( fresh, vacuum-packed niblets or thawed frozen)
1tablespoon fresh lime juice or 1tablespoonlemon juice
In a large skillet, cook the onion in the olive oil over moderate heat until it is softened and just beginning to color around the edges, about 3 minutes.
Add the garlic and bell pepper.
Cook, stirring until the pepper begins to soften, 2 to 3 minutes.
Add the cumin and hot pepper and cook, stirring, for 1 minute.
Add the zucchini and season with the salt.
Cook stirring occasionally, until the zucchini is tender but still firm, 3 to 5 minutes.
Add the corn and cook, stirring frequently, until hot, about 2 minutes.
Sprinkle on the lime juice and serve hot or at room temperature.
“This is really good!The mix of flavors works very well together.I ate it as a side, but I can see adding in some black beans and making a burrito out of it too!Yummy!!”