Prep 10 mins
Cook 15 mins
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.
- 1 medium onion, shopped
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium red bell pepper, cut into 1/2 inch squares
- 1 teaspoon ground cumin
- 1⁄4 teaspoon crushed hot red pepper flakes
- 3 medium zucchini, cut into 1/2 inch dice or thinly sliced
- 1⁄2 teaspoon salt
- 1 1⁄2 cups corn kernels (fresh, vacuum-packed niblets or thawed frozen)
- 1 tablespoon fresh lime juice or 1 tablespoon lemon 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!!