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

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

Browse Reviews By Keyword

          Latest Stories