Recipe: Zucchini And Corn With Cream
Mid-August and there’s a bounty of summer veg out there. But sometimes those ears of fresh sweet corn and mounds of just-picked zucchini aren’t as novel as they were the first time this season.
It happens. We become less thrilled about corn for dinner, again, or bored with a too-often-served zucchini preparation. That’s where this enticing dish comes in.
It’s a family favorite from my dear friend, Virginia Phillips, of Pittsburgh, Pa. She learned it from her mother, Nan Redpath. This is comfort food all the way, because that’s what mothers provide. It’s a little creamy and very corny and crisp and perfect, all at the same time. Virginia likes to shower it with a handful of finely cut fresh chives and you could too. For best results, choose firm, small zucchini.
Present it as an accompaniment to grilled shrimp or chicken or do what we did: make it a main dish for two. A perfect, juicy summer tomato drizzled with olive oil and a touch of vinegar will fill out the meal.
Zucchini with Corn and Cream
Makes 2 main-dish or 4 side-dish servings.
2 tablespoons olive oil
1 medium-small sweet white or red onion, halved and thinly sliced
Kosher or sea salt
1 pound zucchini or yellow summer squash, I used a mix of green and yellow zucchini, cut into 1/4-inch slices, cut fatter squash in half lengthwise first
2 cups fresh corn kernels, from about 3 ears corn, depending on size
1/2 cup heavy cream
Freshly ground black pepper
1. In a large, heavy, deep skillet or Dutch oven, warm the oil over medium-high heat. Add the onion and sprinkle with a little salt. Cook, stirring often, until tender, 3 to 4 minutes.
2. Add the zucchini (or squash) and a sprinkle of salt. Cook, tossing often, until starting to become translucent with a few browned spots, 5 to 6 minutes.
3. Add the corn and toss well to mix with the other vegetables. Reduce the heat to medium, cover and cook, stirring occasionally, until the corn is crisp-tender, 4 to 5 minutes.
4. Pour in the cream and season with salt and good grinding of pepper, to taste. Bring to a simmer. Reduce the heat to low and simmer just until the cream is slightly reduced, 1 to 2 minutes. Taste for seasoning and serve hot.
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