10.21.2009

Caramelized Sweet Corn and Zucchini


Many dinners at our house include grilled steak, chicken, or roasted fish. During the bountiful summer months, fresh fruits and vegetables are overflowing at the market and make preparing side dishes a no-brainer. As the weather grows cooler and even to colder, the farmers' markets close for the season and the variety of vegetables dwindles. I am always trying to add an interesting side dish to make dinner....well....more interesting.

Steaming broccoli or roasting baby carrots are acceptable vegetable sides at our dinner table, but they don't have the "wow" factor. Dinner should be more than just eating food. Gathering with family and friends to talk about the day's events and sharing a delicious meal is what dinner should be about.

The variety of frozen vegetables in the grocery store freezer section is wide ranging. Several freezer staples such as petit peas and corn make acceptable stand-ins for their fresh counterparts. Frozen vegetables make a perfect base for a tasty side dish that takes only minutes to prepare.

Caramelized Sweet Corn and Zucchini combines frozen sweet corn (or fresh if it is available), a fresh zucchini, scallions, half and half, and a sprinkling of Parmesan cheese make for a more tasty version of creamed corn. My Oldest liked the slightly caramelized vegetables while My Middle One commented that the dish would be good mixed with pasta. A budding chef she is.

Serve some Caramelized Sweet Corn and Zucchini tonight. That lonely piece of chicken on your dinner plate won't be so lonely anymore.


Caramelized Sweet Corn and Zucchini
serves 6
2 tablespoons butter
1 (1 pound) package frozen sweet corn or 3 1/2 cups fresh corn
1 zucchini, diced
2 scallions, chopped
1/3 cup half and half
1/4 cup Parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large saute pan to medium high and add the butter. When it has melted, add the corn, zucchini, and scallions. Cook for 6 - 8 minutes or until the vegetables begin to brown. Add the half and half and continue to cook until the liquid reduces and thickens, about 3 - 4 minutes. Stir in the Parmesan cheese and season with the salt and pepper.

8 comments:

Fresh Local and Best said...

This looks so good and comforting! I agree, frozen corn is a good substitute when you can't get it fresh.
Yummy!

teresa said...

what a delicious side dish! yummy!

Bellini Valli said...

So fresh and applealing and your little one is certainly a budding chef:D

kat said...

Your right, making good sides is so hard in the winter. I've frozen a bunch of sweet corn in season so this sounds great

averagebetty said...

Love the simplicity and sweetness of this side dish! YUM!

Danielle said...

this sounds wonderful. It's very similar to a mexican side dish that I make (cheese is cheddar and I add diced green chilis)...but mexican sides don't go with everything....so Im thinking this would be a great addition to my side options. thank you!!!

Do you love to read? said...

This sounds great! Thanks so much for posting this recipe~ Melissa

comfycook said...

I really must try this one. I could eat corn every day.