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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


RECIPE
Serves 2

A CookTale

Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was!

INGREDIENTS

3 Ears of Corn off the cob
1 Medium Onion (diced)
1 Yellow or Green Zucchini (to a medium dice)
3 Scallions White & Green pieces (diced)
1 small Garlic Clove (thinly sliced)
2 TB of Butter for sauteeing (more if required)
1 TB of EVOO for sauteeing (more if required)
Kosher Salt & fresh Black Pepper

METHOD

1. In seperate bowls, prepare the first 5 ingredients.

2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown.

3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl.

4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl.

5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions.

6. Ready to Plate

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