Corn and Zucchini Sauté
barely adapted from Belly Full
- 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
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.
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.