Fried Corn & Zucchini with Coriander and Thyme
Fried Corn & Zucchini with Coriander and Thyme

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, fried corn & zucchini with coriander and thyme. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fried Corn & Zucchini with Coriander and Thyme is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Fried Corn & Zucchini with Coriander and Thyme is something that I’ve loved my entire life.

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. In a large bowl, hold each cob upright in bottom of bowl, and carefully cut downward, cutting kernels from cob.

To begin with this particular 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 can achieve that.

The ingredients needed to make Fried Corn & Zucchini with Coriander and Thyme:
  1. Take 2 ears fresh corn
  2. Take 1/2 small zucchini
  3. Take 1/2 red onion or regular onion
  4. Make ready 1 handful greens (e.g. beet greens, spinach, kale, etc.)
  5. Get 1/2 tsp ground coriander seed or more to taste
  6. Take 2-3 sprigs fresh thyme
  7. Get 1 Tbsp olive oil
  8. Take to taste salt and pepper

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. Skillet-fried corn is a Southern favorite and is a go-to recipe when corn on the cob is at its peak.

Instructions to make Fried Corn & Zucchini with Coriander and Thyme:
  1. Cut the kernels from the corn cobs with a knife. Cut the zucchini into bite-size pieces. Dice the onion. Roughly chop the greens.
  2. 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.
  3. 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.
  4. 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.
  5. Serve as is, on top of salads, or in corporate into a sandwich.

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. While frozen corn is great when fresh corn is in season , it is not going to give the same result for fried corn as you are not getting the back of the knife scrapings.

So that’s going to wrap this up with this exceptional food fried corn & zucchini with coriander and thyme recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!