One of the best things about summer is getting to eat fresh corn- on-the-cob. The next best thing is having leftovers, so I can cut the corn off the cob and made Fried Corn. (And when I cook corn-on-the-cob, I always make extra for leftovers.) Sometimes I just fry the corn by itself, sometimes I add other veggies. It depends on my mood. Since I still have zucchini to use up, I chose to make Fried Corn Zucchini Medley, a mixture of corn, onion, red pepper and zucchini. Diced fresh tomatoes, celery, green beans, peas and other vegetables can be added or substituted. Use what your family likes.
There is nothing earth shattering about this dish, but it is so very good. There is a crispness about cooked, fresh corn cut off the cob that simply cannot be duplicated with either canned or frozen corn.
I used some crisp fried bacon as a garnish, but more could be used to make it part of the dish. This could be turned into a main dish with the addition of some cooked meat or poultry. Omit the bacon and use olive oil, and this would be a tasty vegetarian dish.
This is so pretty that I don’t care that hubby won't eat this. I will just make it for myself and enjoy every bite.
This is a very fast recipe to make, taking only about 15 minutes including preparing the vegetables.
F
Fried Corn Zucchini Medley
2 T. butter or olive oil
1 medium zucchini, cut into about 1/4-inch dice (about 1 1/2 cups)
1/2 c. onion, cut in about 1/4-inch dice
1/2 c. red pepper, cut in about 1/4-inch dice
2 to 3 medium ears cooked corn-on-the-cob
1 slice bacon, crisp cooked and crumbled for garnish, optional
1 t. or so of your favorite seasoned salt or spice blend
Melt butter or heat olive oil in a medium to large skillet. Stir in zucchini, onion and red pepper. Cook over medium heat until crisp-tender, about 5 to 7 minutes. While vegetables are cooking, cut the corn kernels from the corn-on-the-cob. Add corn kernels and seasoned salt or spice blend to the vegetables, stir and cook until the corn is heated through, about 2 to 3 minutes. Remove from heat, place in a serving dish and garnish with the bacon. Makes about 4 servings or a big one just for me.
Linking to these great parties:
Weekend Potluck
Full Plate Thursday
Thursday's Treasures
Fantastic Thursday
Showcase Your Talent Thursday
Catch a Glimpse Party
reade more...
There is nothing earth shattering about this dish, but it is so very good. There is a crispness about cooked, fresh corn cut off the cob that simply cannot be duplicated with either canned or frozen corn.
I used some crisp fried bacon as a garnish, but more could be used to make it part of the dish. This could be turned into a main dish with the addition of some cooked meat or poultry. Omit the bacon and use olive oil, and this would be a tasty vegetarian dish.
This is so pretty that I don’t care that hubby won't eat this. I will just make it for myself and enjoy every bite.
This is a very fast recipe to make, taking only about 15 minutes including preparing the vegetables.
F
Fried Corn Zucchini Medley
2 T. butter or olive oil
1 medium zucchini, cut into about 1/4-inch dice (about 1 1/2 cups)
1/2 c. onion, cut in about 1/4-inch dice
1/2 c. red pepper, cut in about 1/4-inch dice
2 to 3 medium ears cooked corn-on-the-cob
1 slice bacon, crisp cooked and crumbled for garnish, optional
1 t. or so of your favorite seasoned salt or spice blend
Melt butter or heat olive oil in a medium to large skillet. Stir in zucchini, onion and red pepper. Cook over medium heat until crisp-tender, about 5 to 7 minutes. While vegetables are cooking, cut the corn kernels from the corn-on-the-cob. Add corn kernels and seasoned salt or spice blend to the vegetables, stir and cook until the corn is heated through, about 2 to 3 minutes. Remove from heat, place in a serving dish and garnish with the bacon. Makes about 4 servings or a big one just for me.
Linking to these great parties:
Weekend Potluck
Full Plate Thursday
Thursday's Treasures
Fantastic Thursday
Showcase Your Talent Thursday
Catch a Glimpse Party
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