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Southwest Summer Vegetable Sauté

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Course: Side Dish, Dinner
Cook Time: 15 minutes
Servings: 6


  • 2 Tbsp. canola oil
  • 2 mild green chiles, diced (or one 4 oz. can mild green chilies)
  • 2 ears of corn, kernels cut off the cob (or about 1 1/2 cups of frozen corn)
  • 2-3 cloves garlic (minced)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 2 large tomatoes (diced)
  • 1 medium zucchini (diced)
  • 2 tsp. cumin (optional)
  • 1/2 bunch cilantro, chopped (optional)


  • Heat a large sauté pan over medium-high heat.
  • Add canola oil and heat until simmering.
  • Add chiles and cook 2-3 minutes or until slightly softened.
  • Add corn, garlic, salt, and pepper and cook 2-3 minutes or until corn is tender.
  • Add cumin (if using). Cook 1-2 minutes.
  • Add tomatoes and zucchini and cook until zucchini is tender, 3-4 minutes. Remove from heat.
  • Sprinkle with chopped cilantro (if using).



Swap lemon or lime juice for vinegar; add cumin, dried oregano and/or ground coriander; use different colors of bell pepper or other mild chiles or hotter chiles like jalapeño; add fresh or frozen corn kernels; add sliced green onion; add chopped cilantro, parsley, or basil.
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