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Creamy Zucchini and Fresh Corn Sauté Recipe


One of the most delectable treats in summer is fresh corn on the cob that is cooked and eaten the same day it is picked. The best place to get fresh corn, of course, is from your own garden, however, some of us are extremely challenged when it comes to gardening, and must rely on other sources for our fresh produce. Luckily, most cities have farmer’s markets that offer excellent local produce, and even some grocery stores bring in fresh corn every day. Some of us are even lucky enough to have neighbors with productive gardens, and I’ve also seen great produce at roadside stands. Whatever your source, make sure you purchase fresh corn on the same day you plan to cook it. Both zucchini and tomatoes will keep in the refrigerator for several days.

The following delicious vegetable dish shows off the best vegetables of summer by combining sweet, tender corn with onion and zucchini in a creamy sauce with fresh tomatoes folded in at the last minute. The dish is very colorful, and because it contains lots of corn, even kids love this dish.

Creamy Zucchini and Corn Sauté is quick and easy; it is a perfect side dish to go with grilled or broiled meats and poultry. It is also substantial enough that it can star as the main dish of a vegetarian meal. If you can’t get freshly picked corn, frozen corn is a good substitute, but you won’t have to cook it as long. I would not recommend canned corn for this dish, nor would I use corn that has been picked a few days previously and has turned to starch.

6 Servings
””

2 tablespoons butter
1 small onion, chopped
4 ears fresh corn, cut off the cob
4 ounces cream cheese, softened
1 cup whipping cream
2 medium zucchini, quartered lengthwise, then sliced into 1/2" slices
2 Roma tomatoes, diced
salt and freshly ground pepper, to taste

Melt the butter in a large skillet; add the onion and cook for two to three minutes. Add the corn and sauté for a minute or two, then add the cream cheese and whipping cream. Bring the mixture to a boil, stirring to mix in the cream cheese, then turn the heat down to a simmer and cook for about 10 minutes or until the corn is tender. Add the zucchini and cook for three minutes or until the zucchini is crisp tender, stirring occasionally. Remove from heat, stir in the tomatoes, add salt and pepper to taste, and transfer to a serving bowl. Serve immediately.


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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