Mexican Corn & Zucchini Casserole Recipe

• 3 ears corn
• 1 med. onion, minced
• 1 clove garlic, minced
• 2 tbsp. bacon fat, butter
• 3 med. tomatoes, minced
• 3 med. zucchini, cut into 1/4 inch slices
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon grnd cumin
• 1/4 teaspoon pepper

1. Cut corn from cobs (about 1 1/2 c.).
2. Cook and stir onion and garlic in bacon fat in 10 inch skillet till onions is tender.
3. Stir in corn and remaining ingredients.
4. Heat to boiling; reduce heat.
5. Cover and simmer till vegetables are tender, 10 to 15 min.
6. (6 servings.)
7. One can (about 16 ounces) whole kernel corn, liquid removed, can be substituted for the fresh corn.

corn, onion, clove garlic, bacon, tomatoes, zucchini, salt, sugar, grnd cumin, pepper

Taken from cookeatshare.com/recipes/mexican-corn-zucchini-casserole-58864 (may not work)