There is nothing earth shattering about this dish, but it is so very good. There is a crispness about cooked, fresh corn cut off the cob that simply cannot be duplicated with either canned or frozen corn.
I used some crisp fried bacon as a garnish, but more could be used to make it part of the dish. This could be turned into a main dish with the addition of some cooked meat or poultry. Omit the bacon and use olive oil, and this would be a tasty vegetarian dish.
This is so pretty that I don’t care that hubby won't eat this. I will just make it for myself and enjoy every bite.
This is a very fast recipe to make, taking only about 15 minutes including preparing the vegetables.
Fried Corn Zucchini Medley
2 T. butter or olive oil
1 medium zucchini, cut into about 1/4-inch dice (about 1 1/2 cups)
1/2 c. onion, cut in about 1/4-inch dice
1/2 c. red pepper, cut in about 1/4-inch dice
2 to 3 medium ears cooked corn-on-the-cob
1 slice bacon, crisp cooked and crumbled for garnish, optional
1 t. or so of your favorite seasoned salt or spice blend
Melt butter or heat olive oil in a medium to large skillet. Stir in zucchini, onion and red pepper. Cook over medium heat until crisp-tender, about 5 to 7 minutes. While vegetables are cooking, cut the corn kernels from the corn-on-the-cob. Add corn kernels and seasoned salt or spice blend to the vegetables, stir and cook until the corn is heated through, about 2 to 3 minutes. Remove from heat, place in a serving dish and garnish with the bacon. Makes about 4 servings or a big one just for me.
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Full Plate Thursday
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