Corn: one of the few veggies my kids will actually devour,
willingly. They will eat it on the cob, but they prefer to eat corn off the cob.
So as the summer corn crops come to an end, I thought I’d share a corn side
dish that has proven to be a crowd-pleaser, even if the crowd consists of loads
of picky eaters.
Herbed Corn & Zucchini Salad
Inspired by Cook’s Country
INGREDIENTS
1 tablespoon vegetable oil
2 small zucchini, diced (my kids prefer a fine dice)
4-5 ears of corn, cut from the cob (about 3 cups)
3 garlic cloves, minced
2 tablespoons minced fresh basil
1 tablespoon minced fresh scallions
1 tablespoon minced fresh parsley
1 ½ teaspoons lemon juice
salt and pepper
DIRECTIONS
- Heat oil in large skillet over medium-high heat. Add zucchini and cook until softened and browned at edges, about 3 minutes.
- Add corn and cook until deep yellow and softened, about 2 minutes
- Add garlic and cook until fragrant (about 1 minute) and remove from heat
- Stir in herbs, lemon juice, salt and pepper to taste and serve.
