This is resoundingly one of my go-to August dishes. It's safe to say that it's my mother's too, because she called me asking for the recipe just as I was whipping this up.
It's best with fresh corn on the cob, so make it up while the corn is fresh!
It serves 4 as a side dish, but my husband and I have been known to just chow down on it alone for dinner.
Corn Sauté with Sweet Onion and Zucchini
(lightly adapted from Fine Cooking)
1 tbsp butter, divided
½ tbsp olive oil
1 tsp kosher salt, divided
1 medium sweet onion, finely diced
1 medium zucchini, finely diced
2 heaping cups fresh corn kernels, cut from about 4 ears
2 cloves garlic, minced
½ tsp ground corianger
½ tsp ground cumin
juice of ¼ lemon
3 tbsp chopped fresh mint
freshly ground black pepper
1. In a dutch oven or very large skillet, melt ½ tbsp butter with ½ tbsp olive oil over medium-low heat. Add in onion and ½ tsp salt. Cover and cook for 5 minutes, stirring occasionally, until onion is translucent. Remove heat and cook, stirring occasionally, for an additional 3 minutes, until onion is beginning to brown. Add in zucchini, and continue cooking until zucchini begins to shrink and lose some of its moisture, about 3 minutes more.
2. Add in remaining ½ tbsp butter, corn kernels, garlic and remaining ½ tsp of salt. Cook, stirring frequently until corn becomes bright, tender and caramelizes slightly, about 5 minutes. Add in coriander and cumin and cook for 30 seconds, until fragrant. Remove pan from heat. Stir in lemon juice and 1 tbsp mint. Let sit for 2 minutes, then add in black pepper and additional salt to taste. Serve with additional mint sprinkled on top.