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Garlic, Chile, Corn, And Summer Squash

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth / wine 1⁄4 Cup (4 tbs)
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Diced yellow summer squash 2 1⁄2 Cup (40 tbs)
  Canned mild green chiles/Hot green chilies 1⁄4 Cup (4 tbs)
  Cooked corn kernals 1 1⁄2 Cup (24 tbs) (Frozen And Canned Variety Can Also Be Used)
  Chopped parsley 2 Tablespoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Heat water, broth, or wine in a large skillet over medium heat. Add onion and garlic. Cook and stir for 5 minutes over low heat.
2. Add squash and chiles. Cook and stir for 8 minutes, adding more liquid if necessary.
3. Add corn, parsley, and pepper. Cook and stir for 2 additional minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Interest: 
Summer, Everyday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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