John’s Southwest Corn and Zucchini (With a Kick)

Corn and zucchini are staple ingredients in Southwestern cuisine, and this dish combines their flavors with a spicy kick.

This is vegetarian and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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John’s Southwest Corn and Zucchini (With a Kick)

Cooking Method: Grilling, Sautéing Cuisine: Mexican, Southwestern Courses: Dinner, Main Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 2 cup Corn
• 2 medium Zucchini
• 1 medium Red bell pepper
• 1 medium Onion
• 2 clove Garlic cloves
• 1 pepper Jalapeño pepper
• 2 tablespoon Olive oil
• 1 teaspoon Cumin powder
• 1 teaspoon Chili powder
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Lime juice
• 2 tablespoon Fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion, minced garlic, and diced jalapeño pepper. Sauté until onion becomes translucent.
3. Add diced red bell pepper and zucchini. Cook for 5 minutes, stirring occasionally.
4. Add corn, cumin powder, chili powder, salt, and black pepper. Stir well.
5. Reduce heat to low, cover the skillet, and let it cook for 10 minutes.
6. Remove from heat and stir in lime juice and fresh cilantro.
7. Let it rest for 5 minutes before serving.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.