7 hours ago
Wednesday, August 15, 2012
Here is yet another dish made with local produce. This is a great side dish showcasing New Jersey local corn and my zucchini.
I make this at least once a week with the beautiful zucchini and tomatoes from my garden (I buy the corn).
I like to use my cast iron skillet for this dish because the zucchini and corn seem to caramelize when you let them sit in the pan undisturbed.
Zucchini & Corn Saute:
3 ears of freshly shucked corn
1/2 pint of cherry tomatoes, halved
2 zucchini, sliced thin
3 cloves garlic
handful of fresh basil
handful of fresh parsley
handful of fresh chives
kosher salt & pepper
In a large 12" skillet, preferably cast iron, heat the olive oil and start with the zucchini. Try not to move them around for the first few minutes so they can get a nice caramelization on each side.
After about 5 minutes, add the corn and the cherry tomatoes along with the garlic to the pan and season with kosher salt and pepper.
The saute will take about 10-12 minutes to finish. The last minute of cooking, throw in the fresh herbs, and voila! you are done.