Ingredients
- 2 yellow squash
- 15 oz (1 can) Corn, or 1 ear cut off the cob
- 1 1/2 C tomato or 15 oz can
- 1/4 C onion
- 1 jalapeño or 4.5 oz can green chilies
- 1 tsp garlic powder
- 1 tsp cilantro
- 1 Tbsp olive oil
- 1/4 C vegetable stock – low sodium
Directions
Mise En Place
- Drain and rinse corn (or cut off the cob).
- Wash and dry the produce.
- Dice summer squash, tomatoes, onion, jalapeno.
- Measure out ingredients.
Prepare the Recipe
- Add 1 T olive oil to pan and saute vegetables (onion, squash) for about 10 minutes, turning occasionally. Add chopped tomato and corn kernels. Continue to saute for 3 minutes.
- Add low sodium vegetable broth and garlic powder and bring to a simmer, cook for another 2 to 3 minutes.
- Mix in jalapenos and cilantro.
Serve
- serve hot and enjoy!
Recipe in Action
-
6 servings
-
Difficulty: Easy
Nutrition Tip 
Yellow squash are rich in manganese. Which helps to boost bone strength.
Calabasitas is a squash and corn dish that originated in Mexico during the 16th century when these crops were a staple for meals.
CONVERSION CHART
