Instructions

Chop the scallions, peppers and zucchini into fine julienne. Heat two tbs. olive oil in a Magefesa Wok. When hot, add the scallions and peppers, sauté for some minutes and add the zucchini. Season and continue to sauté. Incorporate the corn, season with powdered garlic, sweat paprika and ground cumin to taste. When vegetables are done to perfection, with a crunchy touch, season with lemon juice and set apart. Serve vegetables with hot corn pancakes, grated tomatoes, varied salad and chipotle chili so that each diner guest can serve them to one’s taste.

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