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

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!

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.

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

Thursday #FarmersMarketWeek Recipes

• Corn and Zucchini Skillet by Kate’s Recipe Box
• Eggplant Parmesan by Palatable Pastime
• Fresh Strawberry Pie without Jell-O by House of Nash Eats
• Grilled Cheese and Tomato Flatbreads by Jolene’s Recipe Journal
• Mini Peach Galettes by Culinary Adventures with Camilla
• Sweet Corn Ice Cream by A Day in the Life on the Farm
• Tuscan Chicken Sloppy Joes by A Kitchen Hoor’s Adventures