Zucchini and Corn/Calabacitas y Elote
Yummy, healthy side dish with fresh sweet corn. Leftovers are delicious mixed with scrambled eggs, tacos, or add to your favorite potato soup.
– 3 medium-sized zucchini
– ½ c. canned or frozen corn, cooked
– Salt and pepper to taste
– 1 small tomato, cut into quarters
– ¼ c. grated cheddar cheese.
Wash zucchini and cut into ½-inch cubes.
Place zucchini in a saucepan with corn, salt, pepper, and tomato.
Cover the saucepan and simmer about 8 minutes, or until zucchini is tender. (Do not add any water. Juices from the zucchini and tomato will provide enough liquid for cooking.)
Top with grated cheese.
Food: Zucchini and Corn/Calabacitas y Elote