Pan-Seared Zucchini And Corn

When corn season arrives, there’s a sense of anticipation and excitement to savor this sweet and versatile vegetable. Grilled corn, corn chowder, or sautéed with butter and beans into savory succotash—all delicious options. Another fantastic way to enjoy corn is by pan-searing the kernels to capture some of the smoky, sweet flavor of grilled corn. Paired with seared zucchini, onions, and jalapeño, this dish becomes a quick and flavorful side that complements chicken, pork, seafood dishes, or stands as the centerpiece of a delightful vegetable-based meal.

SERVINGS: 4

INGREDIENTS:

• 3 tablespoons vegetable oil
• 4 ears corn, shucked, and kernels removed (about 3 cups kernels)
• 1 medium onion, finely diced (about 1 cup)
• 1 jalapeño pepper, seeds and ribs removed, and finely minced
• 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons)
• 2 cups zucchini, cut into ½-inch cubes (about 2 medium)
• ¼ cup chopped fresh basil or parsley
• 3 tablespoons lemon juice (from 2 lemons)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Freshly grated Parmigiano-Reggiano (optional)

INSTRUCTIONS:

1. Heat half of the vegetable oil in a 12-inch stainless steel or cast-iron skillet over high heat until smoking. Add the corn, toss once or twice, and cook, without stirring, until charred on the first side, about 2 minutes. Toss and stir the corn and repeat until charred on a second side, about 2 minutes longer. Continue tossing and cooking until well-charred all over, about 10 minutes total. Add the diced onion and minced jalapeño to the skillet and cook, tossing and stirring, until softened, about 1 minute. Add the minced garlic and cook, stirring, until fragrant, about 1 minute. Transfer the mixture to a bowl.
2. Rinse out the skillet (there might be corn sugars burnt onto the bottom, but they should come off easily with water), carefully dry, and return to high heat. Add the remaining vegetable oil and heat until smoking. Add the zucchini and cook, without stirring, until well-charred on the first side, about 2 minutes. Toss the zucchini and char on a second side, about 2 minutes longer. Toss and char once more, then transfer the seared zucchini to the bowl with the corn mixture. Fold in the chopped basil, lemon juice, and extra-virgin olive oil. Season the pan-seared zucchini and corn to taste with salt and black pepper.
3. Serve the pan-seared zucchini and corn immediately, sprinkled with freshly grated Parmigiano-Reggiano if desired.

SERVING OPTIONS:

• Creamy Texture: Add a dollop of sour cream or crème fraîche on top for a creamy contrast to the charred flavors.
• Crunchy Topping: Sprinkle some toasted breadcrumbs or crushed croutons over the dish for an added crunchy element.
• Herb Variations: Experiment with different herbs like mint, cilantro, or chives for a refreshing twist on the dish.
• Extra Spice: For those who enjoy extra spice, garnish with sliced fresh chili peppers or red pepper flakes.
• Lime Zest: Grate some lime zest over the pan-seared zucchini and corn to enhance the citrusy flavors.
• Avocado Slices: Serve with slices of ripe avocado for a creamy and buttery addition.

Feel free to personalize the dish with these optional serving ideas or any other creative additions that suit your taste. Pan-seared zucchini and corn make for a delightful and versatile side that will leave you craving more all through corn season!