September 15, 2013

Skillet Corn with Zucchini & Onions

Corn, Easy!, Onion, Side Dishes, Summer, Zucchini 3 Comments

For most of my life, I’ve eaten corn one of two ways: from a can or on the cob. (And I’m talking about kernels of corn here, not the corn syrup, corn meal, corn starch, and other corn products that certainly make up most of the “corn” in the average American diet.) In the summer, there was no greater thrill than Dad bringing home a bag full of fresh Colorado sweet corn, and I still look forward to the arrival of corn on the cob every time the season rolls around.

But it’s really only in the last few years that I’ve started appreciating fresh corn as an ingredient, as something more than just a cob of kernels slathered with butter. Fresh corn has flavor and texture that give everything from pizza to fajitas a little something extra.

In this dish, corn is not just an ingredient, it’s the star of the show. With two of my other favorite veggies to support it.

A fresh zucchini, half an onion, and two ears of corn. Plus a little seasoning, and that’s all there is to it. And don’t be scared of the corn on the cob, just slice it off with a nice, sharp knife.

None of these veggies take a long time to cook, but all of them are improved with a little bit of searing. Tossed in a frying pan or cast iron skillet for a few minutes is just enough to do the trick.

The result is a warm, crunchy dish that makes a great side and even a great main course. I like taking the leftovers for lunch, which is a great way to get a whole bunch of vegetable action without having to eat a cold salad.

So quick! Before the last weeks of summer and the last ears of sweet corn disappear to make room for the fall harvest, get thee to a farmers market!

Skillet Corn with Zucchini & Onions

2 ears of corn
1 medium zucchini
1 medium white or yellow onion
1 T oil
1/4 tsp black pepper
1/4 tsp seasoned salt

Shuck the ears of corn and remove as many silks as possible. Use a sharp knife to cut the kernels off the cobs. Slice the zucchini in half length-wise, then slice into long strips, then chop into small pieces. Dice the onion.

Heat the oil in a large skillet or frying pan over medium. Once it’s hot, add the corn, onions, zucchini, black pepper, and seasoned salt to the pan and mix well. Cook for 7-8 minutes, stirring occasionally. Increase the heat to medium-high and cook for about 10 more minutes, turning and stirring occasionally but allowing the mixture to char a bit.

Carefully pour the mixture into a serving bowl. This dish is excellent when served immediately, but it also reheats wonderfully for leftovers.