Recipe Details
Ingredients
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1tablespoonolive oil
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1smallonion, chopped
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3clovesgarlic, minced
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4zucchinis, chopped
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8earscorn, kernels cut from cob
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2cupsbuttermilk
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salt and ground black pepper to taste
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¼cupgrated Chihuahua cheese (Optional)
Cooking Directions
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Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
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Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
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Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.
Cook’s Note:
To remove corn kernels from the cob using a Bundt(R) pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the Bundt(R) pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories147 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
8% |
| Cholesterol 7mg |
2% |
| Sodium 110mg |
5% |
| Total Carbohydrate 23g |
9% |
| Dietary Fiber 3g |
12% |
| Total Sugars 7g |
|
| Protein 7g |
13% |
| Vitamin C 18mg |
20% |
| Calcium 113mg |
9% |
| Iron 1mg |
4% |
| Potassium 510mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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