Fiesta Corn Skillet

Serves: 4
Total Calories: 108


2 zucchini small, diagonally sliced 1/4 -inch thick
1 red bell pepper medium, seeded and diced
1 garlic medium clove, minced
1 tablespoon vegetable oil
1 tablespoon parsley chopped fresh or thyme leaves
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups corn cut from cob (about 3 ears)
1 tablespoon water
1 tablespoon butter or margarine (optional)


In a large non-stick skillet over medium heat, sauté zucchini, red pepper, and garlic in hot oil about 5 minutes or until zucchini is golden. Sprinkle with parsley, salt, and pepper. Stir in corn and water. Cover and simmer 2 to 4 minutes until crisp-tender, stirring if needed to prevent sticking.

To serve, stir in butter if desired.

Nutritional Facts:

Serves: 4
Total Calories: 108
Calories from Fat: 63

This Fiesta Corn Skillet recipe is from the Farmer's Market Cookbook. Download this Cookbook today.

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