Mesican Zucchini and Corn

By Judy Lyons

1 POUND ZUCCHINI (OR SO) NONE OVER 6 INCHES LONG

3 TBSP OLIVE OIL

2 LARGE EARS OF CORN (OR 10 OZ. FROZEN)

1 RED BELL PEPPER (OR MILD CHILI PEPPER)

1 SMALL ONION

1 TSP CHILI POWDER

1 TSP SALT

1 TSP FRESHLY GROUND PEPPER

Trim zucchini and cut into 1/2 inch discs. Heat oil in a wide, deep skillet over medium high heat. Put zucchini discs in a single layer in the skillet and cook them until deep brown. (This takes a while, but adds considerably to the flavor of the dish.) Remove with a slotted spoon (or tongs) to a dish.

While zucchini cooks, slice corn off the cob. Remove and discard stem and seeds from red pepper and mince the pepper. Mince the onion.

Add the corn, onion, and pepper to the skillet and cook over fairly high heat to soften the onion. Add chili powder, salt, pepper and zucchini to the skillet. Reduce heat to medium and cook to heat through, about a minute.

Serves 4 to 6.