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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.