Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 tsp. kosher salt; more to taste
  • 1-½ cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  • Scant ½ tsp. ground cumin
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. unsalted butter
  • 2 tsp. minced garlic
  • + 5 more ingredients
    • 1-¼ cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
    • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
    • 2 to 3 Tbs. chopped fresh mint
    • Scant ½ tsp. ground coriander
    • One-quarter lemon

Melt 1 Tbs. 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 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and coo...

View full recipe at Fine Cooking


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