Mexi-Corn Succotash

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Mexi-Corn Succotash calories by ingredient

Introduction

A delicious corn succotash that will compliment any meal perfectly A delicious corn succotash that will compliment any meal perfectly

Minutes to Prepare: 15

Minutes to Cook: 13

Number of Servings: 8

Ingredients

5 Five Ears Fresh Sweet Corn

1 Red Bell Pepper

1 Summer Squash

1 Zucchini

1 tsp ground cumin

1/2 tsp Hot sauce

1 tsp Black pepper

1 tsp Olive Oil

1/2 cup of Chicken Broth

1 tsp Garlic

3/4 Cup Red Onion

Directions

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.