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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My BF made this dish tonight, with the freshest zucchini and corn on the cob, it was delightful. He reduced the oil from 4 tablespoons to 1, and sprinkled liberally with pepper and omitted the parsley. Simple preparation, outstanding results. From a special issue of Saveur, the best of Tex-Mex Cooking. Ingredients:
3 small squash, tender, trimmed |
1 tablespoon olive oil |
1 small yellow onion, peeled and chopped |
3 cups corn kernels (fresh, from about 3 ears) |
4 sprigs fresh parsley, chopped (optional) |
salt & freshly ground black pepper, to taste |
Directions:
1. Cut sqash in half lengthwise and thinly slice crosswise and set aside.
2. Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
3. Add squash and cook, stirring often, until just soft, about 6-8 minutes.
4. Add corn and cook, stirrig often, about 5 minutes more.
5. Add parsley and season to taste with salt and pepper.
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