When I saw corn in the barn and then summer squash, I tromped out to the field for some fresh cilantro... the great outdoors is my grocery store!
Summer Squash and Corn Saute
1t olive oil
2t cumin seeds
2c fresh corn kernels
1c sliced onion
3 cloves garlic, minced
2c sliced, diagonally cut zucchini
2c sliced, diagonally cut summer squash
1/2t salt
2T chopped fresh cilantro
1/2c shredded Monterey Jack cheese
Heat oil in a large non-stick skillet over med-high heat. Cook cumin seeds for 30 seconds. Add corn, onion and garlic. Saute 5 minutes. Add squash and salt. Saute 6 minutes. Stir in cilantro. Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes or until cheese melts. Serves 6.
A square yellow serving dish will work well for color and shape.
