This is really good! It is quite versitile and can be served hot or cold.
2 – 3 ears of corn, grilled (or 1 ½ cups frozen corn)
2 Tablespoons olive oil
1 Tablespoon butter
1 garlic clove, minced
½ cup sweet onion, diced
4 cups zucchini, diced small
¼ teaspoon dried oregano
¼ teaspoon dried thyme
Juice from 1 lime (or 2 Tablespoons lime juice)
Salt and coarse ground black pepper to taste
If using frozen corn, pre-heat oven to 450°. Line a baking sheet with foil. Place corn in colander and run under warm water to thaw. Pat dry with paper towels. Place corn in a bowl and toss with 1 Tablespoon of olive oil, salt and pepper coating thoroughly. Cook in oven for 5 minutes. Stir and cook for an additional 5 minutes. (If using grilled corn, season with olive oil, salt and pepper before grilling. Cut off the cob when finished.)
Heat 1 Tablespoon of olive oil and butter in a large skillet over medium high heat. Add minced garlic and cook, stirring frequently, for about 1 minute. Add onion and cook for about 3 – 4 minutes until translucent. Add zucchini, oregano and thyme. Cook for 3 – 4 minutes, stirring occasionally until zucchini is tender and cooked though. Remove the skillet from the stove and stir in lime juice. Let sit for 1 minute.
In a large bowl, combine corn and zucchini. Toss to combine. Add salt and pepper to taste.
Can be served warm, at room temperature or cold.
Note: This recipe can be doubled easily for large gatherings.
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