Servings: 4 to 5

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Mexican Vegetable Sauté


2 tablespoons vegetable oil
1/2 cup chopped onions
1 to 2 Frieda’s Elephant Garlic Cloves, peeled, halved and thinly sliced
1 to 2 Frieda’s Fresh Chiles (such as Jalapeño, Serrano, or Fresno) seeded and cut into thin strips
1 1/2 cups cooked diced potatoes or yams
1 1/2 cups diced zucchini or Frieda’s Chayote squash
1/2 cup whole kernel corn
1 tablespoon fresh cilantro
Salt and pepper to taste


Heat oil in a large skillet; sauté onion, elephant garlic and chiles over medium-low heat for 3 to 5 minutes, or until garlic is tender. Add potatoes and squash; sauté 5-10 minutes more or until squash is tender. Add corn and cilantro; season to taste. Cook until warmed through.