2 cloves garlic, minced
1 yellow squash, chopped
1 zucchini, chopped
1.2 serrano or jalpeno chili pepper, seeded and minced
½ cup whole kernel corn
½ cup edamame, cooked*
1/4 tsp garlic salt
½ tsp onion powder
½ tsp cumin
2 tsp vegetable oil
Heat the vegetable oil in a medium or large saute pan. Add the garlic and cook for 20 seconds. Add the squash and zucchini and cook until almost tender – about 5 minutes. Add the chili pepper, corn, edamame and seasonings and cook for another 2 – 3 minutes, until the vegetables are tender.
This is a simple and tasty dish you can top with fresh cilantro, Monterrey Jack Cheese or salsa. It is great as a side dish or a taco filling with corn tortillas.