Straight from the farmer’s market Zucchini with Corn is a side dish worth talking about and sharing at your next cookout.
Zucchini with Corn
Corn is one of those items that when cooking with fresh corn on the cob I just have to use fresh herbs. It all goes together perfectly in my head.
Zucchini and fresh corn are the flavors of summertime. Whether from your own garden or the farmer’s market, nothing compares to freshly harvested produce.
When chopping your zucchini for this dish it does not need to be peeled. Dice it into ¼ to ½ inch pieces. Keep the sizes even for quick easy cooking. A multi-use vegetable chopper like this one makes quick work of the dicing.
Getting all the flavors of zucchini, corn and fresh herbs in each bite is the goal.
How to Milk a Corn Cob
Milking a corn cob is such a funny phrase and the visuals that pop in my head are even funnier. But it really is super simple and is a flavorful natural thickener for your corn dishes.
The milk in sweet corn is starchy and sweet. It is used to add flavor as well as thicken things like soups and creamed corn.
How to milk corn on the cob is surprisingly simple. Start with fresh uncooked corn. Using a bundt pan or angel food cake pan, prop your shucked ear of corn on the center of the pan.
Use a sharp knife cut the kernels off of the cob. Next, use the back of your knife and scrape it across the cob where you have removed the corn. It really is that easy.
For this recipe, keep the corn and corn milk separate. You will use the corn first and then scrape the corn and add the milk towards the end to add to the creaminess of the dish.
Zucchini and Corn and Herbs
- corn on the cob
- vegetable oil
- zucchini
- garlic cloves
- fresh basil
- fresh chives or green onions
- fresh parsley
- lemon juice
- kosher salt
- freshly ground black pepper
Zucchini with Corn Recipe
- Remove the corn kernels from each cob and set the corn aside. Working over a bowl, run the back of a knife down each corn cob to scrape away the corn milk, reserving the milk.
- Heat oil in a large skillet over medium-high heat until shimmering. Add zucchini and cook until barely softened, about 3 minutes. Add corn and cook until deep yellow and softened, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Remove from the heat, stir in corn milk, basil, chives, parsley, and lemon juice. Season with salt and pepper to taste. Serve.
I found this recipe in Cook’s Vegetables Illustrated and I’ve lightly adapted this from the original. The bright fresh flavors in this dish can not be beaten.
For more great zucchini and corn combinations, try this vegetable-filled rice pilaf or these fully loaded vegetable quesadillas.
Have you ever tried Zucchini Cobbler? Trust me, it’s not what you’d expect. Deliciously firm yet tender zucchini and a surprisingly apple-like flavor will make this dessert a staple in your kitchen.
Fresh Corn with Zucchini and Herbs
Ingredients
- 5 ears corn about 5 cups worth of kernels
- 1 tablespoon vegetable oil
- 2 zucchini, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, minced
- 1 tablespoon fresh chives or green onions, minced
- 1 tablespoon fresh parsley, minced
- 1½ teaspoons lemon juice
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Remove the corn kernels from each cob and set the corn aside. Working over a bowl, run the back of a knife down each corn cob to scrape away the corn milk, reserving the milk.
- Heat oil in a large skillet over medium-high heat until shimmering. Add zucchini and cook until barely softened, about 3 minutes. Add corn and cook until deep yellow and softened, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Remove from the heat, stir in corn milk, basil, chives, parsley, and lemon juice. Season with salt and pepper to taste. Serve.
Nutrition
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