Seasonal recipe: Corn and zucchini medley

When corn and zucchini are plentiful, this is a side dish that goes with just about anything you can place on your grill.

Thu, Jul 02 2009 at 8:55 AM EST

Photo by graibeard

Corn and zucchini medley

Yesterday, corn showed up at the farmers market. Here in New Jersey, 4^th 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 allrecipes.com.

Ingredients

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

Directions

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.
Reheat the bacon drippings in the skillet. Saute the vegetables for about 10 minutes until tender (but not wilted). Season with pepper.
Place in serving bowl and sprinkle with bacon and shredded cheese.
Serve immediately.

Yield

Makes about 4 servings