Sautéed Zucchini, Corn & Blistered Tomatoes

Ingredients

  • 1 tsp olive oil
  • 2 cups ¾-inch diced zucchini (about ¾ lb.)
  • 3 medium ears corn, cooked & kernels cut off (about 2 cups)
  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • 1 tbsp minced cilantro
  • 1 tsp fresh lime juice
  • ⅛ tsp salt
  • ⅛ tsp ground pepper

Method

  1. Heat the olive oil in a large nonstick skillet set over medium-high heat.
  2. 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.
  3. Add the garlic and cook, stirring constantly, for additional 30 seconds.
  4. Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.

http://www.cookincanuck.com/2014/08/sauteed-zucchini-corn-blistered-tomatoes-recipe/