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Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

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Serves four as a side dish.

  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  • 1 tsp. kosher salt; more to taste
  • 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  • 2 tsp. minced garlic
  • Scant 1/2 tsp. ground cumin
  • Scant 1/2 tsp. ground coriander
  • 2 to 3 Tbs. chopped fresh mint
  • One-quarter lemon
  • Freshly ground black pepper

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 4; Protein (g): 4; Monounsaturated Fat (g): 4; Carbohydrates (g): 24; Polyunsaturated Fat (g): 1; Sodium (mg): 290; Cholesterol (mg): 15; Fiber (g): 4;

Photo: Scott Phillips

Just the perfect summer side. Love it!

We love this quentessential summer recipe sans the dried spices. The corn, onion and zucchini are so sweet and delicious my family actually prefers it without the spices, but we do love the mint. I've also made this with basil for twist and love this variation as well. The leftovers are delicious on top of a bed of arugula and tomato wedges the next day. This is one of our favorite summer sides.

Fantastic flavors and easy to fix. I prepared all the ingredients in advance, then finished the dish while the meat was cooking on the barbecue. I doubled the recipe for my group of six, and there was only a little bit leftover.

I have made this recipe on several occasions. The overwhelming consensus is that this is a spectacular dish! This dish is simply fantastic!

This was delicious! What really makes it is the flavor and texture of fresh off the cob corn. The crunch is amazing. I plan on making some quinoa next time and tossing together for a complete, light meal. Also, while the butter is yummy, I might try it with a more healthy fat next time. Either way, don't skimp on the mint. It's key to pulling it all together.

This is a great way to enjoy fresh corn in the summer. The mint adds an unexpected dimension and balances the onion beautifully. The most fun part is watching your guests try to figure out what that herb is...

This is a really nice saute. We liked the one with potatoes and bacon from the same article too. This one is a little sweet from the onions and aromatic from the spices. It would fit in nicely with any mediterranean meal. The onions took longer to turn golden than the recipe says, but take your time with them because it is worth it to let them slowly caramelize.

This was an instant hit. Instead of mint (the local 9-year-old couldn't bear the thought), we've used fresh oregano, fresh thyme, fresh basil ... whatever was lying around. My son likes it so much he eats it cold for breakfast, if there's any left.

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