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Parmesan Corn and Zucchini: Fast and Fiercely Flavorful

Are you like me, grabbing armfuls of corn from the nearby farms like a kid in a candy store? The best way to enjoy the lushness of August is eating all the fresh local harvest you can find – and the best way to endure the arctic chill of February is to think back on flavors like this Parmesan corn zucchini, which you can whip up in ten minutes flat!

I was inspired to modify a dish I originally found on Damn Delicious, but this is pretty standard formula for success with some pretty standard ingredients you probably have in your fridge.

P.S. I got the corn and zucchini from Hannaford in Nashua, which currently has a ton of produce from Brookdale Farm in Hollis, NH. Eat local!IMG_2548

Here’s what you need:

  • 1 zucchini
  • 2 ears of corn (or 2 cups canned or frozen corn)
  • 2 cloves garlic, minced
  • 1/4 of an onion, diced
  • lime
  • Parmesan cheese, grated
  • 1/4 tablespoon thyme, oregano and basil
  • salt and pepper
  • olive oil
I forgot to include the onion in this pic - don't forget it in the recipe though!

I forgot to include the onion in this pic, d’oh!

STEP 1: I cut the corn straight from the cob. I think this makes a deliciously starch, crispy and sweet taste. (Tip, cut it in a bowl so you catch all the kernels that spray.) But if you are using canned or frozen corn just go ahead and skip the cutting corn step. Dice up the zucchini, onion and garlic.

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STEP 2: Heat olive oil in a saute pan. Throw in the diced onion and garlic.

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STEP 3: Once the onion and garlic have gotten a good sizzle, throw in the zucchini and corn. 

STEP 4: Add the thyme, oregano, basil, salt and pepper and stir. Saute for about 5 minutes. Remove from heat.

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STEP 5: Squirt the lime juice over.

STEP 6: Sprinkle with Parmesan.

Enjoy, while thinking of summer!

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