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Fresh Garden Corn Rollups
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    Fresh Garden Corn Rollups

    The fresh flavors of this wonderful vegetable filling are also delicious in pitas, crepes, soft tacos, or to fill burritos.

  • 2 tablespoons olive oil
  • 1 bunch scallions, chopped
  • 2 jalapeno chile peppers, seeded and minced
  • 2 zucchini, diced
  • 2 cups cooked corn, cut from cob (about 2 large ears)
  • 2 medium tomatoes, diced, drained
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley
  • 1/2 cup quartered black olives
  • 1 cup grated jack cheese
  • 6 flour tortillas
  • In a large skillet heat oil, add scallions, chiles, and zucchini and saute until softened. Stir in corn, tomatoes, cilantro, basil, parsley, and olives; heat through and add cheese. Add salt and pepper if needed. Spoon a portion of the mixture down the center of each heated tortilla, then top with salsa and sour cream to taste. Fold over ends then roll up into cigar shape.
    Serves 6.

    Origin: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995.
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