Minty Corn And Zucchini Saute

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup corn, cut off cob (about 2 ears)
• 1 cup sweet onion, chopped
• 1 cup zucchini, chopped (about 1 medium)
• 1 garlic clove, minced
• 1/2 lemon, juice of
• 1/2 teaspoon cumin
• kosher salt
• fresh ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 tablespoons fresh mint, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 melt 1 tbls. of butter with olive oil in a 10" saute pan over medium low heat. add onions and 1/2 teaspoons salt. cover and cook, stirring occasionally till onions are soft and translucent, about 5 minutes.
• 2 uncover, raise heat to medium high and cook until onions are a light golden brown. stir often, about another 3-4 minutes.
• 3 add remaining 1 tbls. butter and zucchini. cook another 3 minutes.
• 4 add corn, garlic and 1/2 teaspoons salt. cook, stirring frequently, scraping bottom of pan to get up the little bits, about 3-4 more minutes.
• 5 add cumin, cook and stir another 30 seconds. remove pan from heat.
• 6 add all but 1/2 tbls. mint, basil, chives and parsley. add a few grinds of fresh pepper, a good squeeze of lemon juice.
• 7 stir, let sit for 2 minutes, stir again. season to taste with more salt, pepper, and lemon juice.
• 8 sprinkle remaining 1/2 tbls. mint over top.
• 9 serve warm.