Summer Squash and Corn Saute' |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Great side dish for just about anything. Toasting the cumin seeds intensifies their flavor. Ingredients:
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.
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