Corn & zucchini always seem to come on at the same time, and abundantly! How many ears of corn, zucchini fritters, breads, cakes, and muffins can one eat in a season?! This has become my favorite "go-to" recipe when the gardens are overflowing with zucchini and corn. Butter and shallot give it rich flavor, the corn remains crisp, the zucchini soaks up the flavor of the other ingredients, and the chives finish it with a bit of fresh flavor. Try this once, I know you'll be hooked!
4 medium zucchini, ends trimmed (or 1 large)
3 Tablespoons unsalted butter
1 medium shallot, finely minced
Freshly-cut kernels of sweet corn from 2 ears
1 Tablespoon minced fresh chives
Salt and pepper to taste
Shred the zucchini on the large holes of a box grater, or with the shredding disk of a food processor. Wrap the zucchini in a non-terry dish towel or triple layer of paper towels and squeeze out the excess liquid. Set aside.
Heat a large non-stick skillet over medium high heat and add the butter. When the butter stops foaming, add the shallot and cook until tender, stirring occasionally, 2-3 minutes. Add the zucchini and corn and cook until tender, stirring occasionally, about 6-8 minutes. Stir in the chives and season with salt and pepper. Serve immediately.