Stir-Fried Zucchini With Corn and Sweet Bell Pepper

  • 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.”


  • 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!!”