Summer Squash-and-Corn Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This makes a terrific side to just about any entrée - particularly roast chicken, grilled steak, or ham. Ingredients:
1 teaspoon olive oil |
2 teaspoons cumin seeds |
2 cups fresh corn kernels (about 4 ears) |
1 cup sliced onion |
3 garlic cloves, minced |
2 cups (1/4-inch-thick) sliced diagonally cut zucchini (about 3/4 pound) |
2 cups (1/4-inch-thick) sliced diagonally cut yellow squash (about 3/4 pound) |
1/2 teaspoon salt |
1 (4.5-ounce) can chopped green chiles |
2 tablespoons chopped fresh cilantro |
1/2 cup (2 ounces) shredded reduced-fat monterey jack cheese |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat; cook cumin seeds for 30 seconds or until toasted, stirring frequently. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender. Stir in cilantro. Remove from heat; sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.
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