Prep Time: 10 mins
Total Time: 25 mins
Servings: 4-6
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.”
Ingredients
1mediumonion, shopped
2tablespoonsolive oil
2garlic cloves, minced
1mediumred bell pepper, cut into 1/2 inch squares
1teaspoonground cumin
1/4 teaspooncrushed hot red pepper flakes
3mediumzucchini, cut into 1/2 inch dice or thinly sliced
1/2 teaspoonsalt
1 1/2 cupscorn kernels( fresh, vacuum-packed niblets or thawed frozen)
1tablespoon fresh lime juice or 1tablespoonlemon juice
Directions
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.
Reviews
“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!!”