Caramelized Corn, Zucchini, and Vidalia Filling

Name: Caramelized Corn, Zucchini, and Vidalia Filling
Yield: Makes about 3 cups
Ingredients: 1 teaspoon olive oil; 1 teaspoon minced garlic (1 large clove); 1 Vidalia onion, thinly sliced lengthwise into slivers; 3 ears corn, cut from the cob; 1/2 pound baby zucchini, cut into 1/4-inch-thick rounds; Salt and freshly ground pepper

Recipe photo courtesy of Lisa Hubbard

Couple this quesadilla filling with Chihuahua cheese and our Tomatillo and Roasted Poblano Salsa.

Source: Martha Stewart Living, May 2000

Makes about 3 cups

Yield

Ingredients

1 teaspoon olive oil
1 teaspoon minced garlic (1 large clove)
1 Vidalia onion, thinly sliced lengthwise into slivers
3 ears corn, cut from the cob
1/2 pound baby zucchini, cut into 1/4-inch-thick rounds
Salt and freshly ground pepper

Directions

1. Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes.
2. Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper.