Santa Fe Vegetables

Santa Fe Vegetables
2 cups fresh or frozen whole kernel corn
3/4 cup chopped onion
1 1/2 cups finely chopped zucchini
1 teaspoon ground cumin
2 cups chopped, seeded tomatoes
1/4 cup snipped cilantro
few dashed bottled hot pepper sauce
  1. In a large heavy skillet heat oil over medium-high heat. Cook and stir the corn and onion in hot oil for 5 minutes. Stir in the zucchini and cumin. Cook and stir about 3 minutes more or until the corn is just tender.
  2. Remove from heat. Stir in tomatoes, cilantro, salt, and hot pepper sauce.
  3. Serve and enjoy!
This recipe originates from Better Homes and Gardens: Fresh and Easy Meals

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