Recipe

Fried Corn-zuchinni-tomatoe Recipe

	Tupelohoney17 / All my dishes 4 months, 3 weeks ago Incredibly fresh summer side dish-awesome with bbq'd anything. Great use for corn on the cob! Prep:20m Cook:10m Servings:6	Tupelohoney
	summer bounty

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Fans

morninlite

Ingredients

6 ears corn on the cob, shucked and cleaned with silk removed.

2 Roma Tomatoes

2 small zuchinni or yellow squash

1 Small onion fine dice (Red,yellow,Walla Walla,Vidalia)

Salt *Pepper* garlic powder* (red chile flakes optional)

Directions

Take corn on the cob and use a bundt cake pan or angel food cake pan and small paring knife, Put the cob of corn on the middle part of the pan-using paring knife at an angle to the corn-

cut corn off of the cob. It will fall into bundt or angel food pan for ease of use.

Small dice 2-3 Roma or (any type of tomatoe you like)

Small dice zuchinni or yellow squash

Small dice onion

I use a cast iron skillet-but any will do

In frying pan on medium heat add a little butter and olive oil-make sure it is a "warm temperature before you add the 1st ingredient"

I just hold my hand over the skillet about 4 inches above to test the heat.

Put in corn kernels-cook about 3-5 minutes-sugar content will come up in the corn it will start to turn a little golden brown on the kernels.

Add diced zuchinni , tomatoe, onions. Cook for 3-5 more minutes-keep stirring the veggies while you do this.

At the very end I sprinkle pinch of salt and a grind of pepper. I have also added jalapenos, dried red chile flakes, a little garlic powder too.

You can sprnkle with a little parsley or smoked paprika!

Prepare to mack! Enjoy----!!!