Southwestern Sauté

5-6 ears of corn
1/3 c. olive oil
1 large zucchini and/or yellow squash, cut into ½ inch pieces
1 green or red peppers, chopped
1 onion, chopped
2 garlic cloves, pressed
1/2 T. chili powder
1/4 t. cayenne pepper
1/4 t. oregano
Steam, cool and remove corn kernels from cobs.  Heat olive oil in large frying pan.  Add onions and sauté until soft.  Then add zucchini and peppers.  When vegetables are crisp and tender add corn, garlic, spices and herbs.  Serve immediately.

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