Sunday, July 17, 2016

#3921 - Skillet Zucchini and Corn

(by Shirley McNevich)

1/4 cup butter
1/2 of an onion (diced)
3 small zucchinis (diced)
3 ears sweet corn
fresh ground black pepper

Husk the corn. Cut the corn kernels off of the cob into a bowl. Dice the zucchini and onions. In a skillet over medium heat add the butter and onions--cook/stir until onions are tender. Add the diced zucchini and sweet corn kernels--cook/stir 8-10 minutes or until zucchini is tender. Remove from heat--add salt and pepper--stir well.


Anonymous said...

This sounds good... I will probably use frozen corn for speed and convenience... especially in the off season. Anyway, how many cups worth of corn would Shirley guess is on 3 husks? I know I'm sacrificing some taste using frozen...

Anonymous said...

Also, sometimes your recipes specify Parkay, and other times butter is listed. Is this intentional and very recipe specific? Or does Shirley almost always use Parkay?

Anonymous said...

Rule of thumb is for medium sized ears of corn, you get about 3/4 cup per ear of corn. If using local sweet corn, if you can get the kind that has white and yellow kernels on the same cob it really ups the flavor.

All ingredients are recipe specific. She mostly uses Parkay in cakes, frostings, etc. and butter in most side dishes and main dishes.