Zucchini & Corn Sauté | Petite Pan P-41-B & Trivet P-66 7M

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Summer is getting closer and more fresh vegetables are in season. If you happen to have corn, onion and zucchini, try this easy sauté as a side for your lunch or dinner. I served this dish in the small Petite Pan. I also used the trivet since the dish was hot. These trivets are really useful to put hot pans and protect your counters. I use mine especially when making tea and resting my teapot.

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Zucchini & Corn Sauté

Ingredients

2 Zucchinis, diced

2 Ears of Corn, husks and silk removed.

¼ cup Onion, finely diced

2 Tablespoons Olive Oil

1 Tablespoon Chicken Bouillon Powder

1 Pepper, finely diced (Jalapeno, Habanero or Serrano Pepper)

1 teaspoon dry cilantro, or fresh chopped cilantro to taste

Salt and Pepper to taste

Garnish: Queso Fresco and Sour Cream

Instructions

1. Heat oil in a skillet over medium heat, add onion and cook until translucent.

2. Cut the kernels from the ears of corn, and add to skillet, cook for 3-5 minutes.

3. Add zucchini, pepper and cook until tender, add cilantro, chicken bouillon and salt/pepper. Cook for 5 more minutes and turn heat off.

4. Serve and garnish with crumbled queso, cilantro and if you added a pepper, you can cool it with a dollop of sour cream. It is delicious!