Corn, Zucchini, And Tomatoes With Cilantro


Monday, March 19th 2018, 10:11 am
By: News On 6


SmartPoints value: 1

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic glove, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 ½ cups fresh corn kernels (from 2 ears or use 10-ounce package frozen corn kernels)
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Heat oil in a large skillet over medium-high heat; add onion, garlic, and jalapeño. Cook, stirring often, until softened, about 5 minutes.
  2. Add corn, zucchini, bell pepper, and cumin; cook, stirring often, until softened, 7-8 minutes. Stir in cherry tomatoes and cook just until warmed through, about 1 minute.
  3. Remove from heat and stir in cilantro, lime juice, salt, and pepper.