Side Items

Mexi-Corn Succotash is for Side Dish.

Mexi-Corn Succotash takes 15 minutes to prepare.

Mexi-Corn Succotash takes 13 minutes to cook.

Mexi-Corn Succotash makes 8 servings.

The ingredients for Mexi-Corn Succotash are:

5 Five Ears Fresh Sweet Corn
1 Red Bell Pepper
1 Summer Squash
1 Zucchini
1 tsp ground cumin
1/2 tsp Hot sauce
1 tsp Black pepper
1 tsp Olive Oil
1/2 cup of Chicken Broth
1 tsp Garlic
3/4 Cup Red Onion

Here is how you make Mexi-Corn Succotash:

Take your fresh corn and cut the corn off of the cob. Grab the onion and dice it. Take red bell pepper, remove the seeds then cut into strip and then dice. Place all of these item into one bowl. Add the cumin into this bowl along as well.Cut and chop the squash and zucchini. Remove some of the seeds from the middle so that moisture levels stay low. Place a large nonstick skillet over medium high heat. Add corn, red pepper, onion, and cumin to pan and then saute for 5 minutes. After 5 minutes add the squash, zucchini, olive oil, and garlic, then saute for an additional minute.Add broth, hot sauce, garlic and black pepper and then Cook for another 3-5 minutes making sure you are stirring frequently Serve while hot.Serving Size: 8 3/4 cup servings.Number of Servings: 8Recipe submitted by SparkPeople user BRETT_DAY1981.

The nutritional information for Mexi-Corn Succotash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 83.9

• Total Fat: 2.5 g
• Cholesterol: 0.3 mg
• Sodium: 70.6 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 2.9 g
• Protein: 2.7 g