Garlic, Chile, Corn, And Summer Squash
|Water/Nonfat chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|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|
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.