Skip Navigation LinksHome > May 2011 - Volume 5 - Issue 2 > Tex‐Mex Corn and Zucchini
HEART Insight:
doi: 10.1097/01.HEARTI.0000398192.43183.e6
Departments: The Hungry Heart/Tex-Mex

Tex‐Mex Corn and Zucchini

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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

Serves 4; ½ cup per serving

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

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1 tablespoon light tub margarine

2 small zucchini (about 6 ounces each), cut crosswise into ¼-inch slices

1 cup frozen whole-kernel corn

2 medium garlic cloves, minced

1 medium fresh jalapeño pepper, seeds and ribs discarded, chopped

½ teaspoon ground cumin

¼ teaspoon salt

¼ teaspoon pepper

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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.

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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 well with warm, soapy water immediately after handling hot peppers.

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Nutrition Analysis

(per serving)

Calories 64

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

Cholesterol 0 mg

Sodium 177 mg

Carbohydrates 13 g

Fiber 2 g

Sugars 3 g

Protein 2 g

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Dietary Exchanges

1 starch

© 2011 American Heart Association, Inc.