Name: Corn and Zucchini Sauté
Cook time: 20min
Total time: 25 min
Yield: Makes 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup chopped scallions; 1/2 teaspoon finely chopped garlic; 2 cups corn (from about 4 ears); 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces; 1/4 teaspoon ground cumin; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup chopped fresh cilantro

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Corn and Zucchini SautéRomulo Yanes

Recipe information

Total Time
25 min
Yield
Makes 4 to 6 servings

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup chopped scallions

1/2 teaspoon finely chopped garlic

2 cups corn (from about 4 ears)

2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup chopped fresh cilantro

Preparation

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.