Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, fried corn & zucchini with coriander and thyme. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Fried Corn & Zucchini with Coriander and Thyme is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Fried Corn & Zucchini with Coriander and Thyme is something that I have loved my whole life.
Southern Fried Corn Be the first to rate & review! From succotash to corn salad, fresh corn works its way onto our skillets as much as possible during Southern summers - and for a good reason. Corn season is a thing of beauty, adding color to our frying pans and sweet flavor to our dinners. When butter is foamy add the corn stirring to coat with the butter.
To get started with this recipe, we must first prepare a few components. You can cook fried corn & zucchini with coriander and thyme using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Fried Corn & Zucchini with Coriander and Thyme:
- Take 2 ears fresh corn
- Get 1/2 small zucchini
- Take 1/2 red onion or regular onion
- Prepare 1 handful greens (e.g. beet greens, spinach, kale, etc.)
- Prepare 1/2 tsp ground coriander seed or more to taste
- Get 2-3 sprigs fresh thyme
- Get 1 Tbsp olive oil
- Take to taste salt and pepper
As the name implies, it also has a creamy consistency. Fried corn, on the other hand, is made with just five ingredients, corn, bacon, butter, salt, and pepper. Skillet-fried corn is a Southern favorite and is a go-to recipe when corn on the cob is at its peak. This recipe is different from creamed corn, another popular dish from down South, in that it does not include any milk or flour.
Steps to make Fried Corn & Zucchini with Coriander and Thyme:
- Cut the kernels from the corn cobs with a knife. Cut the zucchini into bite-size pieces. Dice the onion. Roughly chop the greens.
- Heat a frying pan on medium and add the oil. When oil is hot add the onion and saute for 2-3 minutes until soft.
- Add the corn, zucchini, stems of the greens (if any), coriander, thyme, and a good pinch of salt. Saute until zucchini and stems begin to get somewhat softened (maybe about 5-7 minutes), then add the rest of greens. Add more olive oil while sautéing if needed.
- Continue to saute until the greens are wilted and the corn is done cooking (maybe another 2-3 minutes). Adjust the salt and sprinkle in pepper to taste.
- Serve as is, on top of salads, or in corporate into a sandwich.
Skillet-fried corn is a Southern favorite and is a go-to recipe when corn on the cob is at its peak. This recipe is different from creamed corn, another popular dish from down South, in that it does not include any milk or flour. Instead, this savory side dish boasts bacon drippings, a nice counterpoint to the to sweet corn. Quite literally, it's fresh corn, cut off the cob, and fried in butter and bacon grease in a cast iron skillet. It's one of my absolute favorite vegetable sides and I look forward to early summer and the first crops of corn each year so I can have some.
So that’s going to wrap it up with this exceptional food fried corn & zucchini with coriander and thyme recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
