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Mexican Corn And Zucchini

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Ingredients
  Ears of corn 3
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Bacon fat/Margarine / butter 2 Tablespoon
  Tomatoes 3 Medium, chopped
  Zucchini 3 Medium, cut into 1/4 inch slices
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

Cut corn from cobs (about 1 1/2 cups).
Cook and stir onion and garlic in bacon fat in 10-inch skillet until onion is tender.
Stir in corn and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, 10 to 15 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1464 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.5%

Saturated Fat 13.2 g66.2%

Trans Fat 0 g

Cholesterol 28.5 mg9.5%

Sodium 2122.7 mg88.4%

Total Carbohydrates 282 g94%

Dietary Fiber 40.5 g161.9%

Sugars 68.6 g

Protein 43 g86.8%

Vitamin A 129% Vitamin C 369%

Calcium 21.8% Iron 56.4%

*Based on a 2000 Calorie diet

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Mexican Corn And Zucchini Recipe