Mexican Corn Goulash

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So I’m a day late for the Meatless Monday.. Please give me pardon.  It’s been one heck of a weekend/week (already.. ugh.)  We had quite the busy schedule and left me with little time (or energy) to post this recipe that I cooked up on Friday night for my hunny and me.  We are regular ‘grillers’ so-to-speak and Mexican fare was on the menu for the evening- grilled flank steak fajitas with all the fixin’s and rice and bean on the side.. well- forget the beans.  Neither of us in the CB househouse is very fond of refried beans, and can do without in most cases of the black beans.  Charro beans are a favorite, for sure- but with little time (or energy..see a pattern, here?) I didn’t plan very well to throw some in the crock*pot to set us up with a yummy-smelling house while I was at work.  With that in mind- my fireman asked “what else can you make besides beans?  What about a Mexican corn?  They have that kind in a can..we have it at the firestation..”  Welll.. silly boy, with silly questions.. and silly ideas about canned goods.  My reply was “I’ll figure something out, and you’ll like it.”  (I said this with a smile, of course.)

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I did have some corn- but not the Mexican version he spoke of.. frozen corn. What else is in the fridge? Jalapeno- yep..this will work.  Mushrooms? No.. green onions, yeaa. Bell pepper- ohh a red one- nice.  I was set for success since I already had pre-shopped earlier in the week with the Mexican menu in mind.  Meatless Monday- one day late.  Myversion of the canned version of Mexican Corn.  Mexican Corn Goulash, that is.

Mexican Corn Goulash

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2 teaspoons olive oil
1 (10oz) package frozen corn kernels, thawed
1 red bell pepper, chopped
1 cup chopped zucchini squash (about 2 small squash)
3 green onions, white and light green parts only, chopped
1 jalapeno, seeds and ribs removed, diced
1 teaspoon chili powder
2/3 cup store bought salsa (fresh variety, refrigerated)
1/4 cup cilantro, chopped

Melt olive oil in heavy large skillet over medium-high heat. Add corn, red bell pepper, zucchini, green onions and jalapeño and sautê until vegetables are tender, about 6 minutes. Add chili powder.  Mix in salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper, as desired.

Nutrition Information
Serve 4 (about 3/4 cup each)
Calories: 124
Fat: 3.3 g
Carbohydrate: 19.8 g
Fiber: 3.8 g
Protein: 3.8 g

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