Easy, tasty side dish I had to share for corn and zucchini, perfect in Summer.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 small zucchini, diced
- Kosher salt and freshly ground black pepper
- Olive oil
- 1 tablespoon unsalted butter or margarine
- 4 ears sweet corn, kernels shaved off
- 1 cup minced chives
- 1/2 cup chopped mint, plus sprigs to garnish
- Sprinkle of cumin
Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes.
Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Add the cumin. Sauté just until the zucchini is barely tender — about 3 minutes.
Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.