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Kirk McKoy / Los Angeles Times

Discada. Cowboy wok. Disco. Gwok. Plow disc cooker. Cajun wok. Disc grill. Outdoor wok. Disc. Familiar with any of these names? If not, don’t sweat it. Until recently, I was one of many outdoor cooking enthusiasts who had never even ... Read more

Total time: 30 minutes | Serves 4 to 6
  • ¼ cup canola oil
  • 1 onion, thinly sliced lengthwise
  • 1 tablespoon chopped garlic
  • 1 jalapeño, chopped (more to taste)
  • 2 cups coarsely chopped tomatoes
  • 4 zucchini, halved lengthwise and cut into ¼-inch slices
  • 4 ears corn, leaves and silk stripped, and cut crosswise into 1-inch slices
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • 1 cup chicken or vegetable broth, more if needed
  • 2 tablespoons chopped fresh oregano
  • Crumbled queso fresco, for garnish

Step 1Heat a discada over medium heat until hot. Add the oil, then the onion, garlic and jalapeño. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

Step 2Stir in the tomatoes, zucchini, corn, salt, pepper and cumin, along with 1 cup broth. Cover and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add additional broth if needed. Stir in the oregano. Remove from heat and check the seasoning.

Step 3Place the vegetables on a serving platter, sprinkle with the cheese and serve immediately.


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