Minty Corn and Zucchini Saute |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Adapted from Fine Cooking magazine, this is a nice side dish. Ingredients:
1 cup corn, cut off cob (about 2 ears) |
1 cup sweet onion, chopped |
1 cup zucchini, chopped (about 1 medium) |
1 garlic clove, minced |
1/2 lemon, juice of |
1/2 teaspoon cumin |
kosher salt |
fresh ground black pepper |
1 tablespoon olive oil |
2 tablespoons butter |
2 tablespoons fresh mint, chopped |
1 tablespoon chives, chopped |
1 tablespoon fresh basil, chopped |
1 tablespoon fresh parsley, chopped |
Directions:
1. Melt 1 tbls. of butter with olive oil in a 10 saute pan over medium low heat. Add onions and 1/2 teaspoons salt. Cover and cook, stirring occasionally till onions are soft and translucent, about 5 minutes.
2. Uncover, raise heat to medium high and cook until onions are a light golden brown. Stir often, about another 3-4 minutes.
3. Add remaining 1 tbls. butter and zucchini. Cook another 3 minutes.
4. Add corn, garlic and 1/2 teaspoons salt. Cook, stirring frequently, scraping bottom of pan to get up the little bits, about 3-4 more minutes.
5. Add cumin, cook and stir another 30 seconds. Remove pan from heat.
6. Add all but 1/2 tbls. mint, basil, chives and parsley. Add a few grinds of fresh pepper, a good squeeze of lemon juice.
7. Stir, let sit for 2 minutes, stir again. Season to taste with more salt, pepper, and lemon juice.
8. Sprinkle remaining 1/2 tbls. mint over top.
9. Serve warm.
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