This calabacitas, corn, and tomato soup is a vegan Mexican soup, and soon, it will be your favorite. Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations.

Sweet bright corn straight off the cob is given a smoky ... and topped with a simple flavorful sauce featuring another summer standby -- sauteed zucchini. A garnish of fresh basil completes ...

This one-serving dish would pass the U.S. Department of Agriculture's MyPlate test. In skillet over medium heat, saute garlic, zucchini onion 2 minutes. Add apricots, tomatoes, green beans, corn ...

Add the zucchini, corn, and sweet potato and stir again until everything is mixed together. Heat the sunflower oil in the same frypan. Make sure the oil coats the bottom of the pan. Using a spoon ...