Southwest Summer Vegetable Sauté

Print Recipe

Course Side Dish

Keyword quick, healthy sides, vegetable side, summer recipes, southwest, saute

Cook Time 15

Servings

Calories 65

Ingredients

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 cloves garlic (minced)
1/2 tsp. salt
1/4 tsp. black pepper
2 large tomatoes (diced)
1 zucchini (diced)
2 tsp. cumin (optional)
1/2 bunch cilantro, chopped (optional)

Instructions

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).

Video

Notes

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.

Nutrition