Fried Corn Zucchini Medley

One of the best things about summer is getting to eat fresh corn- on-the-cob.  The next best thing is having leftovers, so I can cut the corn off the cob and made Fried Corn.  (And when I cook corn-on-the-cob, I always make extra for leftovers.)  Sometimes I just fry the corn by itself, sometimes I add other veggies.  It depends on my mood.  Since I still have zucchini to use up, I chose to make Fried Corn Zucchini Medley, a mixture of corn, onion, red pepper and zucchini.  Diced fresh tomatoes, celery, green beans, peas and other vegetables can be added or substituted.  Use what your family likes.

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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Improve Cooking Challenge-Corn on the Cob in Milk and Herb Butter Corn

The ingredients for this month’s Improve Cooking Challenge hosted by Brenda over at Frugal Antics of a Harried  Homemaker are corn and butter.  This challenge is great fun.  You can find information on joining the group here at Brenda's Improv Page.

I didn’t stray too far afield with this one.  We love corn on the cob and have it often during the summer.  Hubby would willing eat a meal of corn on the cob, deep-fried yellow squash, fresh local tomatoes and nothing else every day when it is all in season.  Unfortunately hubby cannot eat the corn on the cob so he has to cut it off.  I always cook enough corn on the cob to have leftovers. I cut the corn off the cob and add a garlic/herb butter blend to reheat the leftover corn. I make the herb butter ahead and add just a tablespoon or so when the corn is reheated it just has a nice sheen.

Today I am going to share a method that I ran across to cook corn on the cob that I really like.  I found it over at Siggy Spice.  The produces corn that is always sweet and juicy.  Siggy didn’t have a name for her method so I am calling it Corn on the Cob in Milk.  Thanks, Siggy, for a great idea.

Corn on the Cob in Milk
from Siggy Spice
6 to 8 ears of corn, husks and silk removed
water
1 c. milk (whole milk preferred)
1/3 c. sugar
1/4 c. (1/2 stick) butter (I slice it into several pieces)

Fill a  large pot with enough water to cover the corn.  Do not salt the water.  Add the milk, sugar and butter.  Bring to boil (this can take a little while depending upon the amount of water used).  Add the ears of corn.  Reduce heat to a simmer and cook for 8 to 10 minutes or until just tender.  Remove immediately and serve with butter, salt and pepper to taste.

Frugal tip:  I freeze the water/milk/butter mixture in 1 and 2 cup portions and use it instead of any water called for when I make potato or corn chowder.



Garlic Herb Butter
1/2 c. butter
1/2 t. salt
1/2 t. garlic powder
1 t. paprika
1/8 t. pepper
1/4 t. marjoram leaves
1/4 t. thyme leaves

Melt butter.  Stir in remaining ingredients.  If made ahead, store in refrigerator and remelt before using.  Makes 1/2 c.

Caramelized Herb Butter Corn
Cut corn from leftover corn on the cob.  (I usually have about 3 ears.)  Place corn in a skillet.  Remelt Garlic Herb Butter and add just enough (1 to 2 tablespoons) to give the corn a nice sheen.  Heat and stir until corn is hot and starts to caramelize.  Servings depend on the amount of leftover corn.

Check out the links below to see what other Improv bloggers have done with corn and butter.

DIY Groceries-Spreadable or Diet Butter

Good Monday to all.  Thank you for following my blog.  I hope that you find the information that I post here useful.

Spreadable butter is a nice thing to have on hand to put on bread, etc.  Unfortunately spreadable butter is a little pricey at the grocery store.  It takes a little time, but it is very easy to make spreadable butter at a fraction of the cost.  All it takes is butter and milk or water.  Merely mix softened butter with some warm milk or water and the result is spreadable butter.  Use water for making diet butter.

I probably should have posted this before I did the flavored butters posts.  Alas, I did not.  Any of the flavored butter seasonings can be added to this recipe when the butter and milk/water have been mixed together.  The seasoning amounts need to be doubled as there are two sticks of butter used here.

Spreadable or Diet Butter
1/2 lb. (2 sticks) butter, salted or unsalted
1/4 c. milk or water, warmed but not hot
1/4 t. salt (if using unsalted butter)

Leave butter at room temperature until very soft or soften in the microwave in 10 second intervals.   (I usually do the latter.)  Place in bowl and add milk or water.  Mix together until well combined.  This can be done with a hand electric mixer or with a rubber spatula.  Add salt if using unsalted butter.  Turn into a covered container and store in the refrigerator.  Take butter from fridge and let set out a little while before using. Makes slightly over 1/2 lb. spreadable butter.