The 4th of July is quickly approaching; I’m already dreaming of my favorite sautéed corn. I know it will have to be on the menu. Local corn is now popping up at the farmers market near my home. This sauté tastes so sweet, with fresh corn, zucchini, red peppers, shallots, fresh thyme, and fresh basil. It’s delightful! I’ve made this many times, even in the winter with frozen corn, it still tastes amazing. I served the corn sauté at my Christmas dinner a few years ago; my sister-in-law said “anyone that can make corn taste that good can cook.” I was pretty happy to serve something everyone truly enjoyed. So, year round fresh or frozen, this corn sauté is always welcome on my family table.
4 Ears fresh corn on the cob, remove corn from cob, frozen corn may be used
2 Medium shallots, chopped
1 large red bell pepper, diced
2 small zucchini, diced
3 Tablespoons olive oil
1 Tablespoon butter
4 Sprigs of fresh thyme, remove from stems
5 fresh basil leaves, julienned
Kosher salt and fresh cracked pepper
In a large skillet over medium heat melt the tablespoon of butter and add the olive oil. Add the shallot and cook 3 minutes, add the red pepper, and fresh thyme leaves cook 4 minutes, add the zucchini, salt and pepper cook until tender 4-5 minutes. Add the corn removed from the cob cook 4-5 minutes more. Finish with a sprinkling of fresh basil and salt and pepper to taste.
A few years ago my husband and I got away for a little trip to Lewis, Delaware. We stayed at a lovely bed and breakfast. It was a large old house and the new owners renovated the house from top to bottom. We ate our breakfast on the enclosed front porch. Very romantic! The breakfast we were served the first morning was southwestern scrambled eggs. It was so delicious I had to recreate it at home. I was feeling inspired so I came up with and Italian scramble as well. I call these lazy weekend scrambles. They do take a little extra time but these delicious eggs are worth it.The only thing you need to know about scrambling eggs is they are a protein and need to cook slowly so they don’t turnout like rubber.
4 large eggs (organic preferred)
1-2 tablespoon of whole milk or goat milk
1 tablespoon green onion
4 tablespoon fresh corn, or frozen defrosted, cooked
3-4 tablespoon red pepper, diced
1 teaspoon olive oil
1 teaspoon butter
Kosher salt, to taste
Fresh cracked pepper, to taste
2 slices avocado
Blue corn chips
Chop the green onion, and red pepper. In a nonstick pan add olive oil and butter over medium heat, add diced red pepper cook 3-5 minutes, add the corn cook 1-2 minutes add green onion. In a bowl crack the two eggs and lightly beat with a fork, add the milk and lightly beat with the fork again. Add eggs, salt and pepper to the mixture. Slowly stir the eggs with a wooden spoon just till they are set. Remove from heat. Serve eggs with two slices of avocado. Serve with a small amount of salsa and a few Blue corn chips.
3 tomatoes, chopped
½ cup red onion, chopped
1 clove garlic, minced
1 jalapeno pepper, chopped
Salt & pepper, to taste
Juice of ½ a lime
3 tablespoons cilantro, rough chop
Place all ingredients into a blender of choice. Lightly blend to mix ingredients. Pour into a bowl chill at least 1 hour 4 hours is best.
4 large eggs, (organic preferred)
1 tablespoon whole milk or goat milk
2 tablespoons red onion, chopped
3-4 tablespoon sweet or mild Italian sausage, remove from casing and break into pieces
3-4 tablespoon red pepper, chopped
1 teaspoon olive oil
1 -2 tablespoon Parmesan cheese
Put olive in a nonstick pan over medium heat. Add sausage, chopped onion, and the red peppers. Crack the two eggs into a bowl lightly beat with a fork, add the milk then lightly beat again with the fork. Add the eggs into the mixture add salt and pepper. Slowly stir eggs with a wooden spoon just till they are set. Add the fresh basil, lightly stir then add Parmesan cheese. Remove from heat. Serve with warmed baguette and butter.