Mexican Corn And Zucchini Recipe
Ingredients
| Ears of corn | 3 | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 tablespoons bacon fat, margarine or butter | ||
| Tomatoes | 3 Medium, chopped | |
| 3 medium zucchini, cut into 1/4-inch slices | ||
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
Cut corn from cobs (about 1 1/2 cups).
Cook and stir onion and garlic in bacon fat in 10-inch skillet until onion is tender.
Stir in corn and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, 10 to 15 minutes.
Cook and stir onion and garlic in bacon fat in 10-inch skillet until onion is tender.
Stir in corn and remaining ingredients.
Heat to boiling; reduce heat.
Cover and simmer until vegetables are tender, 10 to 15 minutes.
Chef
