reference to it on a blog and looked it up in my FC magazine. Reminiscent of the Mexican Calabacitas, I think. My mint succumbed to heat and humidity long ago, I used some Thai basil, it was good, regular basil would also work if you're mint-challenged.
Corn, Sweet Onion & Zucchini Sauté with Fresh Mint
Fine Cooking Aug/Sep 2007
Serves 4 as a side dish
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
1 tsp. kosher salt; more to taste
1 1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 tsp. minced garlic
1/2 tsp. (scant) ground cumin
1/2 tsp. (scant) ground coriander
2 to 3 Tbs. chopped fresh mint
1/4 lemon
freshly ground black pepper
Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 teaspoon of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 minutes.
Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 minutes. Add the corn, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.
Remove the pan from the heat, add all but about 1/2 tablespoon of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.
Corn, Sweet Onion & Zucchini Sauté with Fresh Mint
Fine Cooking Aug/Sep 2007
Serves 4 as a side dish
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1 1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
1 tsp. kosher salt; more to taste
1 1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
2 slightly heaping cups fresh corn kernels (from 4 medium ears)
2 tsp. minced garlic
1/2 tsp. (scant) ground cumin
1/2 tsp. (scant) ground coriander
2 to 3 Tbs. chopped fresh mint
1/4 lemon
freshly ground black pepper
Melt 1 tablespoon of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 teaspoon of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 minutes.
Add the remaining 1 tablespoon butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 minutes. Add the corn, garlic, and the remaining 1/2 teaspoon salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 minutes. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.
Remove the pan from the heat, add all but about 1/2 tablespoon of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 minutes, and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.