Mexi-Corn Succotash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 Five Ears Fresh Sweet Corn1 Red Bell Pepper1 Summer Squash1 Zucchini1 tsp ground cumin1/2 tsp Hot sauce1 tsp Black pepper1 tsp Olive Oil1/2 cup of Chicken Broth1 tsp Garlic3/4 Cup Red Onion
Take your fresh corn and cut the corn off of the cob. Grab the onion and dice it. Take red bell pepper, remove the seeds then cut into strip and then dice. Place all of these item into one bowl. Add the cumin into this bowl along as well.
Cut and chop the squash and zucchini. Remove some of the seeds from the middle so that moisture levels stay low.
Place a large nonstick skillet over medium high heat. Add corn, red pepper, onion, and cumin to pan and then saute for 5 minutes.
After 5 minutes add the squash, zucchini, olive oil, and garlic, then saute for an additional minute.
Add broth, hot sauce, garlic and black pepper and then Cook for another 3-5 minutes making sure you are stirring frequently
Serve while hot.
Serving Size: 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BRETT_DAY1981.
Cut and chop the squash and zucchini. Remove some of the seeds from the middle so that moisture levels stay low.
Place a large nonstick skillet over medium high heat. Add corn, red pepper, onion, and cumin to pan and then saute for 5 minutes.
After 5 minutes add the squash, zucchini, olive oil, and garlic, then saute for an additional minute.
Add broth, hot sauce, garlic and black pepper and then Cook for another 3-5 minutes making sure you are stirring frequently
Serve while hot.
Serving Size: 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BRETT_DAY1981.
Nutritional Info Amount Per Serving
- Calories: 83.9
- Total Fat: 2.5 g
- Cholesterol: 0.3 mg
- Sodium: 70.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.9 g
- Protein: 2.7 g
Member Reviews