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Mexican Corn with Zucchini

Makes 4 servings


Corn is sweet, juicy and very versatile, but did you know that is it classified as both a grain and a vegetable depending on how it is eaten. We recognize it in corn chips, corn tortillas, polenta and popcorn. It is believed to have originated in Mexico, but now it is available all around the world. Here is a simple recipe with corn where the seasonings take it back to its Mexican roots.

 

Ingredients

1 onion, chopped

3 cloves garlic, crushed

1 Tbsp. olive oil

5 dl. frozen corn

2 tomatoes, chopped

1 – 2 zucchini, sliced

1 tsp. salt

1 ¼ tsp. cumin

 

Instructions

Sauté onions and garlic in the olive oil until tender. Add corn and cook until corn is thawed. Add the remaining ingredients. Cover and simmer until vegetables are tender, 10 – 15 minutes.

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