Ingredients
- 2 ears fresh corn on the cob, kernels removed (about 1 1/2 cups)
- 2 small zucchini, diced the same size as the corn kernels (about 1 1/2 cups)
- 1/2 cup diced or sliced peppers (you could use any kind of pepper you like, I used a sweet Hungarian pepper in this one, but have used bell peppers, jalapeno peppers and California peppers)
- 1 teaspoon extra virgin olive oil 1 teaspoon butter
- 1/8 cup Pepita or pine nuts
- Salt and freshly ground pepper, to taste
- Fresh sliced or torn basil, optional
Method
- Heat the oil and butter together in a large skillet over medium heat, add the corn, zucchini, and peppers. Saute, stirring occasionally until crisp tender; increase the heat to medium high and add the nuts, saute until the nuts are toasty and the vegetables just begin to brown around the edges, about 2 minutes. Season with salt and pepper, toss with fresh basil, if using, and serve.
Step 1
Summer is the perfect time to make this colorful and tasty Zucchini Corn Saute. You can some fresh basil as well..
Zucchini Corn Saute
The story behind Zucchini Corn Saute
A printer-friendly recipe card can be found at the bottom of this post
Anticipating Summer.
Anticipating my garden.
Anticipating once again, what will I do with my zucchini?
And peppers?
And the corn I buy at the farm stand?
Why buy corn at a Farm Stand?
BB and I have tried, on many occasions, to grow corn in our garden. We had one successful year. Our first year. Beginner’s luck – we didn’t know what we were doing. We just pulled out the lawn, made rows for vegetables, stuck seeds in the ground, and let the sprinklers water, the vegetables as well as the ground.
Our first year.
Beginner’s luck – we didn’t know what we were doing. We just pulled out the lawn, made rows for vegetables, stuck seeds in the ground, and let the sprinklers water, the vegetables as well as the ground.
Both the vegetables AND the weeds grew abundantly.
Summer is the perfect time to make this colorful and tasty combination of corn, zucchini, and peppers. You can add some fresh basil as well..
After spending countless back-breaking hours in the hot summer sun pulling weeds from the vegetable rows we decided to go with a square foot garden, in raised beds. Another good reason for the beds is, Sonoma County also grows rocks. It seemed that everywhere we wanted to grow something, we had to first excavate big rocks. They were everywhere.
The second season, we naturally assumed all the rocks were pretty much out of the garden area. After all, we had already cleared them out the previous season, rototilled and mulched through winter…it should be good to go. But nooooo…those rocks grew back.
Actually, they were new rocks, brought to the surface through the natural shifts and cooling in the earth.
So raised beds it is. But no matter how hard we tried, we could not get another good corn crop going. And that was a shame, as really, there was nothing finer than to go out back, grab some ears of corn, and have them on the table about 5 minutes after picking them. Since corn converts its sugars into starch very quickly once picked, the farm stand is now our resource for fresh corn. I highly recommend you go to either a farm stand, or farmer’s market as the corn will be picked, within one or two days of it being sold, unlike the supermarket where it will have sat for weeks, or more, before getting to the shelves.
Fresh is best..
So far the rocks are not growing in our raised beds, but I will bet, that eventually, they will return.
Zucchini Corn Saute goes perfectly with any summer BBQ, and is especially good with Rotisserie Chicken. Add a simple salad to complete the meal.
LindySez: Here’s my favorite way to cut corn off the cob…keeps the kernels from jumping all over the kitchen!
Zucchini Corn Saute
Summer is the perfect time to make this colorful and tasty Zucchini Corn Saute. You can some fresh basil as well
Ingredients
- 2 ears fresh corn on the cob, kernels removed (about 1 1/2 cups)
- 2 small zucchini, diced the same size as the corn kernels (about 1 1/2 cups)
- 1/2 cup diced or sliced peppers (you could use any kind of pepper you like, I used a sweet Hungarian pepper in this one, but have used bell peppers, jalapeno peppers and California peppers)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon butter
- 1/8 cup Pepita or pine nuts
- Salt and freshly ground pepper, to taste
- Fresh sliced or torn basil, optional
Instructions
Step 1
Heat the oil and butter together in a large skillet over medium heat, add the corn, zucchini, and peppers. Saute, stirring occasionally until crisp-tender; increase the heat to medium-high and add the nuts, saute until the nuts are toasty and the vegetables just begin to brown around the edges, about 2 minutes. Season with salt and pepper, toss with fresh basil, if using, and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 185mgCarbohydrates: 19gFiber: 3gProtein: 4g
Nutritional values may not be 100% accurate
