Recipe courtesy of Coleen Montoya
Save Recipe Print
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Corn and Green Chile Chowder

Recipe courtesy of Bill Jamison|Cheryl Jamison

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories