If your garden and farmers market is anything like mine, it's exploding with fresh corn, zucchini and peppers right now. Saturday morning trips to the Farmers Market are my favorite--seeing all the beautiful produce, the people strolling along with their coffees, the brightly colored flowers. It's all so comforting to me.
With all the rain that we've gotten in the Bluegrass State this year, I was beginning to worry about all the babies I planted in my garden. I was fearing that everything may drown. Luckily, we've had a little reprieve and we're getting back on track. The cucumbers are out of control, the zucchini is starting to take off and I even spotted a tomato started to redden!
The combination of corn and zucchini is a classic summer pairing. They are both quick and plentiful this time of year. What's better than a quick side that can be thrown together in about 15 minutes? One that's fresh, local and healthy, of course! In addition to corn and zucchini, I added onion, Lima beans and a mild chili pepper. Feel free to throw in any veggie your heart desires. Versatility is just one great part of this recipe. And summer. And life.
3 cups fresh corn (about 5 ears) frozen would work too
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 chili pepper, roughly chopped
2 garlic cloves, minced
1 cup frozen lima beans, thawed
1 teaspoon coconut oil
4 tablespoons tomato chipotle butter
Salt and pepper
Heat coconut oil in large skillet over medium heat. Add zucchini, onion and chili pepper. Cook until slightly softened, about 5 minutes. Add garlic and lima beans. Cook for another 5 minutes. Stir in corn and butter. Season with salt and pepper.
Serve with your favorite grilled meat or over pasta!