Debbie Dance Uhrig
This is one of my favorite sides, even though I don’t make it too often at home. With the masses of zucchini and fresh corn at our doorsteps I felt this would be a great share! Corn has been as low as 5/1.00 here in the Ozarks. And zucchini, well some folks will load you up ‘for free’ if you mention you enjoy them! I heard a story once about a fella’ who went around town sharing his bounty in a rather interesting way. Every car with the window down had a delivery of zucchini waiting for them!
Let’s talk again about this little vegetable.
‘If’ you have a choice on the size of zucchini always go for the smaller ones because they have less water content. The giant ones are certainly ‘interesting’, but it frequently takes additional zucchini because it is so wet. A couple of years ago I learned a good lesson when it comes to zucchini. (Yes, I know I mentioned this a couple of weeks back.) If you grate it on a box grater you will usually produce more liquid. Our hands and strength are pushing and squeezing the vegetable creating additional juices. In a food processor it is cut so quickly bruising doesn’t have a chance to occur. You will also find it holds up much better for your recipes.
In the Fiesta Corn you can certainly use the canned corn, but ‘in-season’ will be much much better. For those liking their foods a bit spicier I would consider a little jalapeno, chopped fine. Another direction might be to add more chili powder too. I’ve been on a butter bean kick here lately. Why not consider bringing them into the recipe too. I wouldn’t use the real large size, but the small petites.
I’m thinking because of the sautéing that if I were using this for a dinner I would prepare it ahead of time. A little warming in a steamer, microwave, crockpot or oven will handle the re-warming just fine. If your holiday dinners take a swing towards the more ‘Southwest’ in cuisine this would be a nice accompaniment. Be sure to add the cilantro just before serving. Usually I use only the leaf of the herb in my dishes. Recent studies now show that the stem is loaded with flavor and should be included whenever feasible.
I can see another easy recipe using fresh summer tomatoes. Also to note would be switching out the red onion for fresh chopped greens.
Several years back my husband, Ervin and I enjoyed a dish like this in a Mexican Restaurant in Platte City, Missouri. We liked the presentation along with the vibrant flavors. Mention the word corn at our house and people just start converging on the kitchen. It is definitely my husband and sons favorite vegetable. Even if they don’t understand it’s a carbohydrate!
Much to my sadness I’ve been hearing about how many groups are discontinuing ‘carry-in’ dinners in their communities and churches. In the defense of the working woman I will say it’s not always an easy conquest to work all day and get 2-3 dishes ready for a potluck. Like many things in our lives, it takes planning and list making! You can make so many recipes the night before and just come home and re-heat before serving. Perhaps there’s an individual in your town or neighborhood who has an at-home job. Maybe there’s a way to ‘barter’ some of the cooking.
When we dine together so much happens on an emotional, spiritual and physical level. So, you didn’t know about Francine Richards’s family situation? Because you missed the carry-in dinner you don’t know how to pray for Francine, and you don’t know how your skills might be able to assist. At home the dinner table or the car is usually where we learn what’s going on with our children. Try a little harder to continue the entertaining, the gathering, and the exchange of friendships. Let’s return our families, churches and communities to the dining table!
Enjoy, Simply Yours, The Covered Dish. www.thecovereddish.com
2-3 tablespoons olive oil
1 small zucchini, finely diced
1/2 of a red pepper, finely diced
1/2 – 1 cup finely diced red onion
2 cans (15 ounces each) yellow corn, drained
1/4 teaspoon chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
Cilantro to taste, chopped fine
Sauté zucchini, pepper and onion in olive oil. When vegetables are tender introduce the drained corn into the skillet. Continue cooking until the corn is hot stirring in the chili powder, cumin and salt. Just before serving sprinkle in chopped cilantro and stir to heat.
This recipe should be modified to your particular tastes. If you like to heat things up add hot sauce, cayenne pepper, more chili powder, or even jalapenos. The cilantro may be omitted if need be.
Sometimes I make this with one can of white corn and one can of white shoe peg corn. Frozen corn may also be used, just be sure to defrost first.
The influence for this recipe came from a Mexican restaurant in Platte City, Missouri. A corn dish of this format was served as a side with many of the platter dinners back when we lived in Platte City, (1983-2008).