This vegetable side dish is a great alternative to beans when the main
dish has a south-of-the-border flair! I have made this with canned
ingredients, but the fresh ingredients taste much better!

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

1 tablespoon olive oil

½ onion, sliced into rings

1 zucchini, cut into 1/4-inch slices

1 yellow squash, cut into 1/4-inch slices

1 ear corn, kernels cut from cob

4 roma (plum) tomatoes, peeled and chopped

1 clove garlic, minced

1 teaspoon ground cumin

salt and ground black pepper to taste

¼ cup chopped fresh cilantro, or more to taste

½ lime


Heat olive oil in a large skillet over medium heat; cook and stir
onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and
yellow squash into onion; cook until slightly tender, about 3 minutes.
Add corn; cook for 1 minute.

Stir tomatoes and garlic into onion mixture; cook and stir until
heated through, about 3 minutes. Season with cumin, salt, and pepper.
Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro;
stir until wilted. Remove from heat and squeeze lime over mixture.