Mexican Succotash

1. 1

   Dice the zucchini without peeling.

2. 2

   Cut the kernels from the ears of corn with a sharp knife and then, using the dull side of the knife blade, scrape off any remaining pulp and the milk.

3. 3

   Peel and dice the tomatoes.

4. 4

   Saute the onion in butter until just barely golden.

5. 5

   Add the other ingredients and blend with large spoon.

6. 6

   Cover tightly and cook over low heat 30 minutes, stirring from time to time.

7. 7

   Uncover and let any accumulated liquid cook away.

8. 8

   Season to taste. Goes well with any main dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.