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Summer Squash-and-Corn Sauté

Randy Mayor
Yield 6 servings (serving size: 1 cup)
This makes a terrific side to just about any entrée - particularly roast chicken, grilled steak, or ham.

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

Nutrition 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

How to Make It

  1. 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.