Mexican Corn and Zucchini
Mexican Corn And Zucchini is an moderately easy dinner. Made with 3 ears corn or 1 (16 oz.) can corn, 1 medium onion, chopped, 1 clove garlic, chopped, 2 tbsp. margarine and 3 medium tomatoes, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Cut corn from cobs.
Cook and stir onion and garlic in margarine 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. Serves 6.
π· Perfect Pairings
Complete your meal with these
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