Zucchini and Corn

Here's a dish that can serve as a side dish, or as a base to a protein. I originally tasted this combination at my daughter's house, as a side dish to salmon, and was delighted by the combination of flavors. More recently, I've used it as a base and have had it topped with scallops on one occasion and with chicken on another - any way this is served, it is delicious. This is also timely, as the season for zucchini and soft skinned squashes is coming to an end, meaning that everyone's garden is overflowing with squash!

Ingredients: 

1 tsp olive oil

1 small zucchini, cut into 1/2 inch cubes, about 1 cup

1 cup cut corn, either from the cob or frozen

1/4 cup chopped cilantro

1 green onion, cut into 1/4 inch lengths, both white and green parts

1/2 lime, juiced

sea salt and pepper

Directions: 

Heat the olive oil in a skillet. Add the zucchini and corn and cook until the zucchini starts to turn bright green and the corn starts to color, about 5 minutes. Add the cilantro, green onion, and lime juice. Cook for another 30 seconds, until the green onion and lime juice are warm. Taste, then add salt and pepper to taste. 

Serves 2-4

Stealthy Cooking Tip: I used a combination of yellow squash and zucchini, as you can tell by the photograph. I kept the amount of squash the same as the original recipe. I've also added a minced clove of garlic, 1/2 cup of diced red pepper, and 1 tablespoon of minced jalapeno to change things up a bit. Have fun!