Ingredients
- A single spoonful of olive oil
- Finely chopped large onion
- Minced garlic cloves, three in number
- Diced small zucchinis, a total of four
- A freshly picked poblano chile pepper, deseeded and chopped
- Frozen whole kernel corn, one cupful
- Black beans from a 15-ounce can, rinsed and drained
- Salt, half a teaspoon to be exact, adjust to your liking
Step 1
Begin by gently warming up some rich olive oil in a generously-sized skillet set over medium-high flames. Saute the aromatic duo of onion and garlic until they turn beautifully translucent, filling your kitchen with a delightful scent. Next, introduce the vibrant zucchini and the mildly spicy poblano pepper to the mix, cooking them until they reach a tender consistency. Then, bring in the sweet corn and wholesome beans, allowing them to heat through to perfection. To elevate the flavors, season the dish with a pinch of salt, adjusting to your desired taste.
Extra Tips & Suggestions
- 1. Keep your zucchini and squash fresh by storing them in a cool, dry place.
- 2. Store your corn on the cob in the refrigerator to preserve its sweetness and crunchiness.
