This jalapeno-spiked vegetable medley is one of my summer essentials. But I can’t wait another four months to enjoy it, especially when Kroger’s zucchini and peppers are looking so good. So I’m sharing it with you now. I just hope you don’t forget about it when the warmer months roll around.
For this quick saute I borrowed some delicious ideas from the good old, all-American chopped salad and our local butcher shop that sells a similar side dish in its prepared foods section. The key here is uniformity. Cut all the vegetables the same size. I use the corn kernel as my guide. Small. Very small. I know. But because everything’s so small, each bite delivers a big burst of flavor–a great example of how texture affects taste. My recipe calls for, and I actually prefer, white corn. But as you can see by my pictures, all I had on hand when I prepared this batch was yellow. Still yummy!
Corn and Zucchini Saute Recipe
2 tablespoons olive oil
4 medium zucchini, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
1 yellow bell pepper, stemmed, seeded and finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1 small bunch green onions, finely sliced
1 15 ¼-ounce can white corn, drained
½ cup fresh cilantro, chopped
Salt and pepper to taste
Heat oil in a large skillet over medium-high heat. Add zucchini, bell peppers , jalapeno pepper and green onions; sauté until just tender, 4-6 minutes. Add corn; cook until heated through. Remove from heat; stir in cilantro. Season to taste with salt and pepper. Serves 4-6.