Description
This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!
Ingredients
- 1 tablespoon olive oil
- ½ onion, sliced into rings
- 1 zucchini, cut into 1/4-inch slices
- 1 yellow squash, cut into 1/4-inch slices
- 1 ear corn, kernels cut from cob
- 4 roma (plum) tomatoes, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- ¼ cup chopped fresh cilantro, or more to taste
- ½ lime
Instructions
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender
- 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender
- about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through
- about 3 minutes. Season with cumin
- salt
- and pepper. Cook to desired doneness
- 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6