Zucchini & Corn with Cilantro
This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. —Jeannie Klugh, Lancaster, Pennsylvania
Ingredients
- 3 medium zucchini, quartered and sliced
- 2 cups frozen corn
- 1 teaspoon olive oil
- 4 teaspoons minced fresh cilantro
- 2 teaspoons lime juice
- 1/2 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
Reviews
I really liked this. I added a little more lemon pepper than it called for.
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Delicious and simple! Don't skip the fresh cilantro, it really makes the dish! I'll be using this fresh-tasting recipe often.
substituted 1 can drained canned crisp no salt added corn. Watch the zucchini closely! It goes from undercooked to overcooked rapidly. Easy and tasty recipe. Loved the tart flavor and the crunch of the corn.