Randy Mayor
6 servings (serving size: 1 cup)

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

How to Make It

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.

Ratings & Reviews

SusanK99's Review

February 26, 2012
We make and take this one to potlucks and dinners when squash and corn are in season. I subbed ground cumin for the sumin seeds. We rarely bring any home.

carolfitz's Review

March 19, 2010
Made to recipe, very easy. Liked the little hit of cheese and the cumin seeds -- not visually appealing but nice flavors. Served with CL's chipotle black beans and spicy shrimp tacos with tomatillo salsa.