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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 126.8
  • Total Fat: 4.4 g
  • Cholesterol: 2.7 mg
  • Sodium: 15.9 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.6 g

View full nutritional breakdown of Southwest Summer Corn Hash calories by ingredient
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Southwest Summer Corn Hash

Submitted by: BTVMADS

Introduction

From Mollie Katzen's book "The Vegetable Dishes I Can't Live Without." She's an absolute genius, I tell ya! From Mollie Katzen's book "The Vegetable Dishes I Can't Live Without." She's an absolute genius, I tell ya!
Number of Servings: 4

Ingredients

    2 tsp. olive oil
    1 cup minced onion
    1 jalapeno, minced
    1 tsp. cumin
    1 pat unsalted butter
    2 ears of shorn sweet corn -- don't do frozen because it's just not the same!
    1 small summer squash, diced
    1 cup minced bell pepper
    1 tsp. minced garlic
    Salt and Pepper
    1/2 cup diced tomatoes or halved cherry tomatoes

Directions

Set a large, deep skillet over medium heat. Add the olive oil and swirl to coat.

Add the onion, chile, cumin, and a pinch of salt to the pan and saute for five minutes or until it's nice and soft.

Melt in the butter, then gently stir in the corn, squash, and bell pepper. Sprinkle in more salt and add the garlic, stirring well. Saute another 5-8 minutes, until the pepper is soft and the onions and corn have taken on a little golden color.

Add black pepper to your liking and fold in the tomatoes. Serve anywhere from piping hot to room temperature, alongside something delicious from the grill!

Serving Size: Makes 4, 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BTVMADS.






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