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Santa Fe Vegetables




Source of Recipe


Internet


List of Ingredients




1 tablespoon of olive oil or cooking oil
2 cups of fresh or frozen whole kernel corn
3/4 cup of chopped onion
1 1/2 cups of finely chopped zucchini
1 teaspoon of ground cumin
2 cups of chopped, seeded tomatoes
1/4 cup of snipped cilantro
1/4 teaspoon of salt
A few dashes of Tabasco

In a large heavy skillet heat the 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 for about 3 minutes more or until the corn is just tender. Remove from the heat. Stir in the tomatoes, cilantro, salt, sand Tabasco sauce. Makes six 2/3 cup servings



Recipe