Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 2 cups 3/4-inch diced zucchini (about 3/4 lb.)
  • 3 medium ears corn (cooked & kernels cut off (about 2 cups))
  • 1 cup cherry tomatoes
  • 1 garlic clove (minced)
  • 1 tablespoon minced cilantro
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper

Instruction

  • Heat the olive oil in a large nonstick skillet set over medium-high heat.
  • Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
  • Add the garlic and cook, stirring constantly, for additional 30 seconds.
  • Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.