Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, fried corn & zucchini with coriander and thyme. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Check Out Frying Corn On eBay. Corn season is a thing of beauty, adding color to our frying pans and sweet flavor to our dinners. While there are any number of ways to show off great summer corn - oven-roasted or grilled corn on the cob always please - there's something about skillet-fried corn that stands out in our book. Simple and speedy, this classic Southern Fried.
Fried Corn & Zucchini with Coriander and Thyme is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Fried Corn & Zucchini with Coriander and Thyme is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Get 2 ears fresh corn
- Take 1/2 small zucchini
- Make ready 1/2 red onion or regular onion
- Prepare 1 handful greens (e.g. beet greens, spinach, kale, etc.)
- Make ready 1/2 tsp ground coriander seed or more to taste
- Prepare 2-3 sprigs fresh thyme
- Prepare 1 Tbsp olive oil
- Take to taste salt and pepper
Southern-fried corn cooked in a cast-iron skillet is the perfect side dish. With only five ingredients, including fresh sweet corn and bacon, this recipe pairs beautifully with just about any entree and is a real family favorite. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft.
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.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. 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.
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