Corn and Zucchini Sauté


Corn and Zucchini Sauté
barely adapted from Belly Full

Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 1 small sweet onion, diced
  • 2 small zucchini, diced
  • 4 ears yellow or white corn, husks and silks removed, kernels cut off cob
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

Sauté bacon in a large skillet until some of the fat has rendered, about 2-3 minutes. Add in the butter and onion; sauté for 5 minutes until softened and translucent. Add zucchini and cook, stirring occasionally, until crisp-tender, 5 minutes. Add in corn kernels, salt, and pepper, and cook, stirring occasionally, until corn is tender, about 3 minutes. Serve immediately.

NOTES

Buttery, bacony, summer vegetable goodness. Not often a side dish blows us away like this. And zucchini is even one of Steve – and MY – least favorite vegetables. But we both said we could eat the whole pan ourselves; it’s that good. Go make it. Immediately.

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