2 avg. Zucchini, halved lengthwise, cut into thin slices
4 avg. ears of Corn, husked and ears carefully sliced down into 1” –
1 1/2 “ chunks to sliced from the ear
One finger pinch Kosher Salt
Two finger pinch Red Pepper
One finger pinch Ground Cumin
1 cup LS Vegetable Broth, more if necessary
2 Tbsp. Fresh Cilantro, diced
*Optional Queso Fresco Cheese
Directions: If you have a cast iron skillet; use it for this. If not, it’s ok, but they are an invaluable skillet to have in your kitchen.
Step 1: Heat canola in large skillet over med-high until hot. Add onion, garlic and jalapeño. Cook, stirring frequently until onions are translucent; about 5 min.
Step 2: Stir in chopped tomatoes, zucchini, corn chunks, salt, pepper, cumin, and then broth. Cover and cook, stirring occasionally, until vegetables are tender; about 7 min. Add additional broth if desired. Stir in cilantro. Remove from heat; check seasonings to ensure they are to your liking.
Step 3: Remove from skillet to a serving tray. Sprinkle with cheese if desired for garnish.
