Mexican Corn And Zucchini - cooking recipe

Ingredients

1 can whole kernel corn
1 medium onion, chopped
1 clove garlic, chopped
2 Tbsp. butter or margarine
3 medium tomatoes, chopped
1/4 tsp. pepper
3 small zucchini, cut into 1/4-inch slices
1 tsp. salt
1 tsp. sugar
1/4 tsp. ground cumin

Preparation

Cook and stir onion and garlic in butter in a 10-inch skillet until tender. Stir in corn and remaining ingredients.
Heat to boiling, then reduce heat. Cover and simmer until vegetables are tender, 10 to 15 minutes.