I liked the sound of this recipe because I figured I could serve it hot, cold or room temperature. I love a good versatile dish. I can serve it hot, take it with me to a picnic and eat it after it’s cooled down or eat it straight out of the fridge. The best!
This recipe was also pretty simple and straight forward. There weren’t any crazy techniques or anything. And even though I love me a good culinary challenge, I wasn’t really in the mood.
Cutting the corn off the cob was the hardest part. I saved the cobs and put them in the freezer to make stock at some point in the future.
Adapted from Epicurious
- 2 ears of corn, kernels removed
- 2 large zucchini, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
- 1/2 cup of chopped onion
- 2 garlic cloves, minced
- 1/4 teaspoon ground cumin
- 1/4 cup of chopped cilantro
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onions, stirring occasionally, until softened, about 3 minutes.
- Add garlic and cook, stirring, 1 minute.
- Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes.
- Stir in cilantro and season with salt and pepper.