Corn and Zucchini Skillet #farmersmarketweek

Yesterday, I talked about the plethora of summer zucchini. Today, let’s talk corn.

farmersmarketweekheader

Since joining the CSA, our summer corn consumption has jumped a lot. This is partly because the corn we get is really, really good and partly because corn is one of our farm’s biggest crops, so there’s a lot to go around.

I love when there’s a plethora of things, because it gets me to break out of my comfort zone more. In pre-CSA summers, we’d do grilled corn on the cob whenever I picked up corn. But now that we pretty much always have, I feel like I have license to play around a bit more.

This simple but flavorful skillet was born out of my experimenting. I had corn and zucchini to use up – and a bunch of fresh herbs waiting to be used. Add in some fresh parmesan and this side dish was a sure hit!

ZucchiniCornSkillet

Corn and Zucchini Skillet
(a Kate’s Recipe Box original)
Serves 6

2 Tbsp. olive oil
1 clove garlic, minced
3 small zucchinis, coin sliced
2 large ears of corn, cleaned and kernels cut off
1 Tbsp. fresh chives, chopped
1 tsp. fresh oregano, chopped
1 tsp. fresh basil, chopped
1/4 cup freshly grated parmesan cheese.
Salt and pepper, to taste

In a large skillet, heat the olive oil. Add the garlic and cook until fragrant. Add the corn and zucchini. Cook for 8-10 minutes, stirring occasionally.

Stir in the herbs and cook for 2 minutes. Stir in the parmesan. Season with salt and pepper to taste and serve.

Fresh Corn Salsa (2)

Hitting your local farmer’s market today? Here is some more inspiration for you!

Thursday #FarmersMarketWeek Recipes

6 thoughts on “Corn and Zucchini Skillet #farmersmarketweek

  1. Pingback: Eggplant Parmesan #FarmersMarketWeek -

  2. Pingback: Tuscan Chicken Sloppy Joes #RusticTuscan

  3. Pingback: Fresh Strawberry Pie without Jell-O - House of Nash Eats

Leave a Reply