Corn and zucchini medley
Yesterday, corn showed up at the farmers market. Here in New Jersey, 4th of July means more than just Independence Day. It means that corn is here. And it showed up this year right on time.

Here’s a recipe that I haven’t had a chance to make this year, but it’s a summer staple around my house. I’ll probably make it this weekend. It uses fresh corn, stripped off the cob, zucchini, onion, and a little bacon (if you can get local bacon - that's perfect for this). The recipe comes from


  • 4 slices bacon
  • 2 cups chopped zucchini
  • 1 1/2 cups fresh corn kernels
  • 1 small onion, chopped
  • 1 pinch pepper
  • 1/4 cup shredded Monterey Jack cheese
Time Estimates

Prep time: 5 min  

Cook time: 15 min  

Total time: 20 min  


  1. Cut bacon into small pieces and fry in a deep skillet until brown. Reserve 1 tablespoon of bacon drippings, then drain bacon and set aside.
  2. Reheat the bacon drippings in the skillet. Saute the vegetables for about 10 minutes until tender (but not wilted). Season with pepper.
  3. Place in serving bowl and sprinkle with bacon and shredded cheese.
  4. Serve immediately.


Makes about 4 servings

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