Corn and Zucchini Confetti

Ingredients for 4 sides:

• 3 tbl olive oil

• 1/2 medium onion, finely chopped

• 1/2 russet potato, peeled, cut into 1/2 inch cubes (optional)

• 4 ears of corn, cut off the cob (about 2 cups)

• 1 red pepper chopped, same size as potatoes

• 1 zucchini, cubed into 1/2 inch bite-size pieces

• 1/2 tsp oregano

• 1/2 tsp ground coriander

• salt and pepper to taste

• 1/4 tsp red pepper or cayenne pepper if you want to add heat

• 1/2 cup fresh chopped cilantro

• Queso fresco or Feta cheese to crumble over the top

• Cilantro or parsley to garnish

Preparation - Should take about 10 minutes to complete:

Heat olive oil in a large skillet on medium-high heat.

When hot, add onion, sauté until translucent.

Note: if adding potato (1/2 a russet, cubed), this is where to add it, as it takes longer then the other vegetables. Let the potatoes get almost completely cooked, then add the remaining ingredients. Adding potato will add a few minutes cooking time.

Add corn, and red pepper, sautéing for about 2 minutes.

Add zucchini and continue cooking and moving in skillet to avoid sticking.

Season with spices, salt, pepper, oregano to taste. Add fresh cilantro.

Remove from heat and top with cilantro or parsley and queso fresco or feta cheese (optional).