Corn, Zucchini, And Tomatoes With Cilantro

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.