You are here

Mexican Corn And Zucchini

Global.Potpourri's picture
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

Rate It

Your rating: None
4.080555
Average: 4.1 (18 votes)