Summer Squash-and-Corn Sauté

Summer Squash-and-Corn Sauté Recipe
Randy Mayor
This makes a terrific side to just about any entrée - particularly roast chicken, grilled steak, or ham.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 29 %
Fat 3.5 g
Satfat 1.4 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 6.1 g
Carbohydrate 16.7 g
Fiber 3.4 g
Cholesterol 6 mg
Iron 1.3 mg
Sodium 517 mg
Calcium 108 mg

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

Preparation

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

Christine Weber Hale,

Cooking Light

June 2000
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