Southwest Summer Corn Hash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp. olive oil1 cup minced onion1 jalapeno, minced1 tsp. cumin1 pat unsalted butter2 ears of shorn sweet corn -- don't do frozen because it's just not the same!1 small summer squash, diced1 cup minced bell pepper1 tsp. minced garlicSalt and Pepper1/2 cup diced tomatoes or halved cherry tomatoes
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.
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.
Nutritional Info 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
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