Corn, Poblano, Zucchini Medley   

Ingredients

• 2 cups zucchini, diced
• 2/3 cup corn, frozen or fresh
• 1/4 cup red onion, finely chopped
• 1/4 cup poblano pepper, diced
• 2 tablespoons olive oil
• 1 tablespoon taco seasoning
• 1/4 teaspoon salt
• 1 tablespoon lime juice

Directions

• Heat large skillet on low, add olive oil, after slightly heated, add in taco seasonings and let the spices infuse oil for a minute or so.
• Increase temperature of skillet to a medium-low, then add in onions and saute for another minute.
• Next add in poblanos. Stir for another minute.
• Next add in zucchini and corn.
• Continue to stir until all vegetables are coated with oil (if using frozen corn make sure it is heated through).
• Add salt to taste (start with 1/4 teaspoon).
• Remove from heat and lime juice, stir.
• Adjust spices, salt and lime juice as needed.

Play with Your Food

• Switch up the type of onions and/or peppers used.