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Creamy Corn, Chile and Squash

By on August 1, 2013
Screen shot 2013 08 20 at 12.58.15 PM 300x336 - Creamy Corn, Chile and Squash

A perfect summer or fall side-dish using harvest vegetables, corn, squash and zucchini.


1 tbsp olive oil
1⁄2 cup chopped onion
2 cloves garlic, minced    
1 cup chopped summer squash 
2 cups chopped zucchini    
1 tbsp minced flat-leaf parsley
2 cups corn kernels 
1 cup shredded Monterey Jack cheese
2 tbsp chicken broth    
Freshly ground black pepper to taste

    In a large skillet, heat oil over medium-high heat. Sauté onion, garlic, summer squash, zucchini and parsley until vegetables are tender-crisp, 10 to 12 minutes. 
    Reduce heat to low and stir in corn, cheese and broth until cheese is melted and mixture is heated through, 6 to 8 minutes. Pour into a serving dish. 

Excerpted from “200 Easy Mexican Recipes” by Kelley Cleary Coffeen © 2013 www.robertrose.ca  May not be reprinted without publisher permission.

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