Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This makes a terrific side to just about any entrée - particularly roast chicken, grilled steak, or ham.

Christine Weber Hale
Recipe by Cooking Light June 2000


Credit: Randy Mayor

Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

109 calories; calories from fat 29%; fat 3.5g; saturated fat 1.4g; mono fat 1.5g; poly fat 0.6g; protein 6.1g; carbohydrates 16.7g; fiber 3.4g; cholesterol 6mg; iron 1.3mg; sodium 517mg; calcium 108mg.