Mexican Corn And Zucchini - cooking recipe

Ingredients

3 ears corn or 1 (16 oz.) can corn
1 medium onion, chopped
1 clove garlic, chopped
2 Tbsp. margarine
3 medium tomatoes, chopped
3 medium zucchini, cut into 1/4-inch slices
1 tsp. salt
1 tsp. sugar
1/4 tsp. ground cumin
1/4 tsp. pepper

Preparation

Cut corn from cobs.
Cook and stir onion and garlic in margarine in 10-inch skillet until onion is tender.
Stir in corn and remaining ingredients.
Heat to boiling; reduce heat, cover and simmer until vegetables are tender, 10 to 15 minutes. Serves 6.