Summer Squash and Corn Saute'

Crabbycakes's Note:

Great side dish for just about anything. Toasting the cumin seeds intensifies their flavor.

• Total Time: 26 mins
• Prep Time: 10 mins
• Cook Time: 16 mins

Ingredients:

Servings: 6

• 1 teaspoon olive oil
• 2 teaspoons cumin seeds
• 2 cups frozen whole kernel corn
• 1 cup sliced onion
• 3 cloves garlic, minced
• 2 cups diagonally cut zucchini, diagonally cut 1/4 inch (about 3/4 of a pound)
• 2 cups yellow squash, diagonally cut 1/4 inch (about 3/4 lb)
• 1 (4 1/2 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro
• 1/2 cup monterey jack cheese, shredded (2 oz)

Directions:

1. Heat olive oil in a large nonstick skillet over medium-high heat, and cook the cumin seeds for 30 seconds or until toasted, stirring frequently.
2. Add the corn, sliced onion, and minced garlic, and saute for 5 minutes or until lightly browned.
3. Add the zucchini, yellow squash, green chiles, and 1/2 tsp salt, and saute' for 6 minutes or until tender.
4. Stir in the cilantro.
5. Remove from heat, and sprinkle cheese.
6. Cover and let stand for 5 minutes until the cheese melts.

Reviews

[tara portee]

I love squash and zucchini and am always looking for different ways to prepare it. I really enjoyed the addition of corn and spices, however; I did leave out the chiles. I also skipped the cheese. I will keep this one.

[LonghornMama]

Fantastic and attractive side dish! My husband, Mr. No Veg, commented how much he liked it and this never happens. I made exactly as directed and wouldn't change a thing. Could also be served over brown rice as a vegetarian main dish. Toasting the cumin seeds releases lots of flavor and the medley of corn, onion and squash is simply wonderful. Lots of great taste without a lot of fat. I'll definitely make this again. Thanks for sharing the recipe!