1. 2 ears corn
2. 3 cups cabbage, shredded
3. 2 medium zucchini, chopped
4. 3 medium banana peppers, chopped
5. 1 large onion, chopped
6. 1 tablespoon, 2 teaspoons vegetable oil
7. 2 tablespoons water
8. 1/8 teaspoon red pepper flakes
9. 3 large tomatoes, peeled and chopped
10. 1/8 teaspoon black pepper

1. Cut corn kernels from cobs; place in a large bowl.
2. Add cabbage, zucchini, banana peppers and onion.
3. Heat oil in skillet, and add vegetables. 
4. Cook and stir 5 minutes.
5. Add water and red pepper flakes. 
6. Cover; simmer over low heat for 15-20 minutes or until vegetables are tender.
7. Stir in tomatoes and black pepper. 
8. Cook and stir 1 more minute. 

Calories: 200
Fat: 8 g
Cholesterol: 0 mg
Sodium: 45 mg
Carbohydrate: 31 g
Dietary fiber: 7 g
Protein: 7 g