Southwestern Squash Sauté

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
195
FAT
36%
CHOL
0%
SOD
4%

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Ingredients for 4 servings

1/2 lime

1 to 2 Tbs. roughly chopped fresh cilantro

Freshly ground black pepper to taste

1 large or 2 small fresh hot chiles (such as serrano or jalapeño), seeded and minced, or 1 mild green chile (such as poblano or Anaheim), roasted, peeled, seeded, and diced

3 Tbs. olive oil

1/4 tsp. chili powder (optional)

1 medium onion, diced

2 cloves garlic, minced

1 large ear fresh corn, kernels cut from the cob

1/2 tsp. ground cumin

Kosher salt

1 medium red bell pepper, diced

3 small or 2 medium zucchini or summer squash (about 1 lb.), cut in medium (1/3-inch) dice

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