Corn Succatash Recipe

Directions:

1. Ingredients
2. /2 cups frozen corn kernels, thawed
3. /2 cup chopped onion
4. Cup chopped zucchini
5. Cup chopped red bell pepper
6. Tsp. ground cumin
7. T olive oil
8. Garlic cloves, minced
9. /2 cup defatted chicken broth (use 1 boullion cube)
10. T chopped fresh cilantro
11. /8 tsp. hot sauce
12. /8 tsp. ground pepper
13. Place a large skillet over high heat until hot. Add corn, red pepper, onion, and cumin; saute 5 minutes until veggies are slightly blackened. (I cook them a little longer to blacked a bit more-tasted better I think)
14. Add summer squash, olive oil, and garlic; saute an additional minute or so. Reduce heat to medium-high, add broth and remaining ingredients. Cook about 5 minutes or heat until heated through, stirring frequently.