Tex Mex Corn and Zucchini

  • Serves: 4; 1/2 cup per serving
  • Cooking Time: 7 - 9 minutes


Colorful and a snap to make, this side dish is sure to become one of your favorites.


1 tablespoon light tub margarine
2 small zucchini (about 6 ounces each), cut crosswise into 1/4-inch slices
1 cup frozen whole-kernel corn
2 medium garlic cloves, minced
1 medium fresh jalapeño pepper, seeds and ribs discarded, chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

Cooking Instructions

In a medium nonstick skillet, melt the margarine over medium-high heat, swirling to coat the bottom. Add the zucchini, corn, garlic, and jalapeño, stirring to combine. Cook for 7 to 9 minutes, or until the zucchini is just tender and lightly browned, stirring frequently. Sprinkle with the cumin, salt, and pepper. Stir gently.

Cook's Tip

Hot chile peppers, such as jalapeños, contain oils that can burn your skin, lips, and eyes. Wear disposable plastic gloves or wash your hands thoroughly with warm, soapy water immediately after handling hot peppers.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
1.5 g
Saturated Fat
0.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.5 g
Monounsaturated Fat
0.5 g
0 mg
177 mg
13 g
12 g
3 g
2 g

Dietary Exchanges

1 starch

This recipe is brought to you by the American Heart Association's Patient Education program.  Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.


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