This dish was inspired by one I like to make with okra. I didn’t have any so I just used what I had on hand, and it turned out great. Serve this with tortilla chips or as an accompaniment to a main dish.
2 tbs oil
2 ears fresh corn, shucked and kernels cut from cob
1 yellow onion, chopped
1 green zucchini, diced
1 clove garlic, crushed or minced
1/2 bunch green chard, leaves only, chopped
1 can diced tomatoes
1 can black or pinto beans, drained
1 tsp salt
1/2 tsp cumin
1/4 tsp Cholula or comparable Mexican seasoning blend
In a large skillet or saute pan, heat oil over medium heat. Add onion, zucchini, and garlic. Cook 3-5 minutes, stirring frequently. Add corn and cook another minute. Add chard, tomatoes, salt, and seasoning and cook another 1-2 minutes. Stir in beans and serve warm.