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Author Notes: This delicious side dish is wonderful with grilled meats and it also makes an excellent salad topper or taco filling. I've been making this for ever. —jennyem
- 1/2 yellow onion - minced
- 1 lg red bell pepper
- 1 lg green bell pepper
- 1 med zucchini squash
- 2 med yellow summer squash
- 2 ears fresh corn kernals
- 1 handful fresh cilantro - chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- splashes canola oil
- combine all spices and mix well
- saute onion over med-high heat in canola oil till just softened - season with s & p
- add-in diced red and green bell peppers - sautee till softened (about 5 minutes) give it an occasional stir or toss
- add-in diced squash along with the spice mixture and sautee till softened (about 5 minutes more) and give it an occasional stir or toss.
- add-in fresh corn kernals - reduce heat to medium - sautee for a couple of minutes
- add-in fresh cilantro and toss/stir to incorporate - cook till just softened (2 minutes or so)
- This recipe was entered in the contest for Your Best Corn Recipe
Some like It Not-So-Hot
Lunches that taste better at room temperature
These lunches are not-so-hot (and great).
Bring some flare to your cookout.
Life's better with snacks.
Forget your pantry problems.
A better basket.