Fried Corn-zuchinni-tomatoe |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Incredibly fresh summer side dish-awesome with bbq'd anything. Great use for corn on the cob! Ingredients:
6 ears corn on the cob, shucked and cleaned with silk removed. |
2 roma tomatoes |
2 small zuchinni or yellow squash |
1 small onion fine dice (red,yellow,walla walla,vidalia) |
salt *pepper* garlic powder* (red chile flakes optional) |
Directions:
1. Take corn on the cob and use a bundt cake pan or angel food cake pan and small paring knife, Put the cob of corn on the middle part of the pan-using paring knife at an angle to the corn-
2. cut corn off of the cob. It will fall into bundt or angel food pan for ease of use.
3. Small dice 2-3 Roma or (any type of tomatoe you like)
4. Small dice zuchinni or yellow squash
5. Small dice onion
6. I use a cast iron skillet-but any will do
7. In frying pan on medium heat add a little butter and olive oil-make sure it is a warm temperature before you add the 1st ingredient
8. I just hold my hand over the skillet about 4 inches above to test the heat.
9. Put in corn kernels-cook about 3-5 minutes-sugar content will come up in the corn it will start to turn a little golden brown on the kernels.
10. Add diced zuchinni , tomatoe, onions. Cook for 3-5 more minutes-keep stirring the veggies while you do this.
11. At the very end I sprinkle pinch of salt and a grind of pepper. I have also added jalapenos, dried red chile flakes, a little garlic powder too.
12. You can sprnkle with a little parsley or smoked paprika!
13. Prepare to mack! Enjoy-!!!
14. Sorry I don't have a photo-it never lasts long enough.
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