I LOVE the farmer’s market. Going to it is one of my favorite Sunday morning activities. It has become a ritual for my husband and I. Almost every Sunday morning in the summer, we role out of bed, throw on some active wear, and head the half mile from our house to our neighborhood park where the market is set up. Before we hit up the stands of local produce, we make a pit stop to our favorite coffee shop to fuel up on a little caffeine, aka shopping energy. Like clockwork, we always start at the north entrance of the park and make our way through, stopping at a variety of different stands set up with vegetables, fruits, cheeses, meat, beautiful fragrant flowers, fresh squeezed juices, pastries, and other homemade goodies that you can only get here.
There is something truly special about the market – couples walk hand in hand enjoying their last day of the weekend; children laughing and smiling as they play on swing sets close to the stands; and an abundance of dogs with their owners eager to say hello. Everyone in high spirits – the whole experience just makes me happy!
Each Sunday, my farmer’s market mission is to select different items that I can use for Sunday night dinner. I like to go without a plan – let whatever I find at the market inspire our meal for the night. It is kind of like my own version of Food Network’s “Chopped” – I pick random items at the market, and when I come home I have to solve the puzzle of how they will mesh to create a harmonious dish. It’s a fun challenge!
Last Sunday, I picked up the following items: zucchini, corn, a red onion, fresh basil, garlic, golden cherry tomatoes, and lemon basil olive oil.
Now the fun begins – what to make?
My husband is obsessed with corn. OBSESSED. He could eat corn at every meal. So I knew I wanted to make the corn the star of the dish.
Much like the contestants on “Chopped,” I stared at the ingredients, hoping for a sign. Eventually, the light bulb went off. A corn skillet sauté. Easy, delicious, one pan plan. This beauty only takes about 15 minutes to make. You can sauté all the veggies in the same pan and add the cheese, oil, and spices to the skillet at the end.
When I first set the dish on the table, my husband looked VERY skeptical. It was not the typical grilled corn on the cob with a slab of butter he expected. But my corn skillet won him over! He even said it was one of my best dishes, and has begged me to make it ever since. The key ingredient is the smoked paprika – a nice, unexpected smoky kick that elevates the dish.
It looks like I was a “Chopped” champion on this dish!! Confident I will find success again on my next farmer’s market adventure. 🙂
Summer Corn Skillet
Summer Corn Skillet
- 2 ears of corn, kernels cut off
- 1 zucchini, chopped
- Half of red onion, chopped
- ½ cup of golden cherry tomatoes, halved
- 2 cloves garlic, minced
- 2-3 Tbsps. Regular olive oil
- 1 Tbsp. lemon basil olive oil, for finishing touch
- ½ cup fresh grated parmesan
- ½ tsp. smoked paprika
- 1 Tbsp. lemon juice (about half of a lemon)
- 1 thinly sliced serrano (optional)
- 3 large basil leaves, julienned
- Heat regular olive oil in a cast iron skillet. Add in onions and garlic and cook until garlic is fragrant (about 2 minutes).
- Add in the corn and zucchini and cook until the vegetables start to brown.
- Finally, add in the cherry tomatoes and cook for another minute (the tomatoes will start to release their juices slightly)
- Pour in lemon basil olive oil, cheese, smoked paprika, and lemon juice and stir until all the ingredients are well combined.
- Transfer corn mix into a serving bowl. Garnish with basil, peppers, and a sprinkle of smoked paprika.
- Serve and enjoy!