Corn and Zucchini Hash
We shuck the corn kernels right off from the cob and use it’s sweet kernels in one of our family’s favorite Southwest/Mexican dishes, corn hash! Great as a side, salad topper or as a vegetarian taco!
Corn is kind of controversial these days because of how it is grown. Much of our corn crops are now grown from GMO seeds. HOWEVER, when we can purchase fresh corn from our small farmers who grow it organically or sustainably (w/o chemicals), we buy it!
Corn Hash with Summer Squash
Serves 6-8 ½ C servings
2 Ears fresh corn, shucked (see easy shucking method below)
1-2 C diced summer squashes: zucchini, patty pan, crook neck
½ C large red onion finely chopped
2 Cloves garlic, freshly minced
1 tsp. Spice Hunter’s Mexican Seasonings Blend, Six Seasonings, or dried oregano
Salt/pepper to taste
1 Tbl. butter or alternative butters: Melt, Earth Balance, Goat butter (optional)
2-3 Tbl. Olive oil
Freshly minced cilantro as an optional garnish
Sauté red onion and garlic until soft and nicely browned in olive oil. Add corn, butter, salt, pepper, and seasonings.
Note: For a faster cooking method instead of roasting your squashes, saute the zucchini with the red onion, cooking them until they are nice and browned.
**Watch Recipe Video HERE!
To Roast Summer Squashes~
Add diced squash, fresh garlic, Mexican blend and 1 T olive oil in a bowl, and mix well. Place squash onto a parchment lined baking sheet. Bake in a pre-heated 350 degree oven for 35 minutes or until nicely browned. Add roasted squash to your red onions. Toss in corn and add butter. Adjust seasonings to taste.
Serve hash hot, room temp or cold. If serving cold omit butter. Garnish with fresh minced cilantro.
Great served as a side dish with any Mexican or Southwest inspired dishes like a quick veggie quesadilla or veggie taco.
If serving as a main dish, add black beans or other beans for a great taco filling!
See more recipe ideas and links below.
A quick easy tip to shucking corn off from the cob is to use a bundt pan!
Thank you to our friend, Chef David LeFevre for sharing this wonderful tip with us! He also using the shucked corn cobs and makes a broth by boiling them down for his corn chowder. No waste here!
If you dont have a bundt pan, we use this special paring knife that works really well too!
So while corn is fresh and in season, sprinkle the sweet raw kernels onto your salad, add them to soup or eat it right off the cob steaming with a yummy homemade salted basil butter! Enjoy sweet summer corn while it lasts!
Lots of ideas for serving your corn hash! As a side with black bean burgers,
As a side with your favorite tacos.
In a wrap!
As a salad topper! Add black beans.
In your fish, chicken or bean fajita.
welcome to our kitchen! come and stay awhile.
We're Meg and Pegs of the Curry Girls Kitchen, a mother-daughter health coach duo here to help YOU revamp your life from OK… to fabulously delicious! We invite all your senses to play with us.