Sauteed Sweet Corn and Zucchini
Author: Alice Henneman
There’s only so much zucchini and sweet corn a person (at least most persons!) can eat at one time. This often leads to a few extra ears of corn or some zucchini residing in your refrigerator, nearing “the time to toss!”
Here’s a quick recipe that uses both of these foods. After you make it once, you’ll never need to refer to it again … it’s that easy
Yield: 2 approximately 3/4 cup servings
Ingredients:
- 1 teaspoon butter or margarine
- 2 husked and washed ears of sweet corn with silk removed (Pat dry with a clean towel or paper towel)
- 1 young, small zucchini, washed and cut into approximately 1/2-inch chunks
- 1 tablespoon finely chopped onion
- Salt and pepper to taste
Directions:
- Melt the butter or margarine in a medium-sized skillet over low heat
- Cut the corn from cobs, cutting close to the cob
- Add corn, zucchini and onion to the skillet. Cook over low heat for about 6 to 8 minutes or until vegetables are warmed throughout and zucchini is tender crisp. Stir periodically
- Season with salt and pepper to taste
Notes:
- It’s OK to use a somewhat larger, more mature zucchini in this recipe … however, a larger zucchini is likely to have formed seeds. You’ll need to scrape these out before chopping the zucchini. I like to scoop them out with the tip of a teaspoon-size measuring spoon.
- Just a reminder to remove any stray silk from the corn and zucchini before serving or it may look like some hairs have fallen into your vegetables. :=)