Created by Chef Max Shapiro
This dish is very quick and tasty. I like to serve this as a side to grilled black bean chicken tostadas.
- 4 ½ cups sliced zucchini ( 1/4 inch thick)
- 1/4 cup diced red onion
- 1 Tbsp. Olive oil
- 1 ½ cups of fresh raw corn oﬀ the cob
- ½ tsp. Kosher salt
- 1/4 tsp. Ground cumin
- 1/8 tsp. Fresh cracked pepper
- ½ Tbsp. Fresh parsley
- ½ Tbsp . Fresh cilantro
- 1 ½ tsp. Fresh lime juice
In a large saute pan ( for some people, I might suggest using a non-stick pan) heat until hot, add oil, then wait a few seconds and add zucchini and onion , toss, cook 4 to 5 minutes, tossing several times.
Stir in fresh corn; toss several times, and salt, cumin and fresh cracked pepper. Toss a few times.
Remove from heat, sprinkle in fresh herbs, toss a few times, add lime juice , toss a few more times, pour into serving bowl and serve.