Southwestern Skillet Corn

Name: Southwestern Skillet Corn
Ingredients: 1 tablespoon canola oil (or corn oil); 1 onion, chopped; 2 garlic cloves, minced; 1 jalapeno pepper, seeded and finely chopped; 1 (10 ounce) package frozen corn kernels, thawed; 1 medium zucchini, chopped; 1 medium green bell pepper, seeded and chopped; 12 teaspoon ground cumin; 1 cup cherry tomatoes, halved; 2 tablespoons chopped cilantro; 34 teaspoon salt; 14 teaspoon fresh ground pepper

12 ingredients

5 steps

Ingredients

1 tablespoon canola oil (or corn oil)
1 onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded and finely chopped
1 (10 ounce) package frozen corn kernels, thawed
1 medium zucchini, chopped
1 medium green bell pepper, seeded and chopped
12 teaspoon ground cumin
1 cup cherry tomatoes, halved
2 tablespoons chopped cilantro
34 teaspoon salt
14 teaspoon fresh ground pepper

Directions

1

Let the oil get heated in a large nonstick skillet over med-high heat.
2

Add in the onion, garlic, and jalapeno pepper; stir/saute 3-5 minutes or until softened.
3

Add in corn, zucchini, bell pepper, and cumin; stir/saute 7-8 minutes or until softened.
4

Stir in the cherry tomatoes; saute 1 minute or just until warmed.
5

Remove from heat and stir in the cilantro, salt, and pepper.