Calabacitas Con Elote
Source of Recipe
Unknown
List of Ingredients
3 small zucchini, about 6 inches long, cut into 1/4 inch slices
1 cup freshly cut corn kernels (cut from 2 or 3 ears) or 1 cup frozen corn, thawed
1 small red or green pepper, diced
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter or margarine
1/4 teaspoon salt
1/3 cup Pace picante sauce
Recipe
Cook zucchini, corn, pepper, onion and garlic in butter in 10-inch skillet over medium-high heat, stirring constantly, about 2 minutes. Sprinkle with salt. Stir in picante sauce and continue cooking, stirring constantly, until most of liquid has evaporated and vegetables are crisp-tender, about 3 to 4 minutes. Makes 6 servings.
Sherry in Missouri
Sounds Good to Me!
|
|
member logon
