Additional Recipes: Side Dish

Summer Squash and Corn Sauté

Ingredients

1 teaspoon olive oil
2 teaspoons cumin seeds
2 cups fresh corn kernels (about 4 ears)
1 cup sliced onion
3 garlic cloves, minced
2 cups (1/4-inch-thick) sliced diagonally cut zucchini (about 3/4 pound)
2 cups (1/4-inch-thick) sliced diagonally cut yellow squash (about 3/4 pound)
1/2 teaspoon salt
1 (4.5-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Cook cumin seeds for 30 seconds or until toasted, stirring frequently.
  3. Add the corn, onion, and garlic; sauté 5 minutes or until lightly browned.
  4. Add the zucchini, yellow squash, salt, and chiles, and sauté 6 minutes or until tender.
  5. Stir in cilantro. Remove from heat.
  6. Sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts.

Yield: 6 servings (serving size: 1 cup)

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