Little do the farmers know it, but my family has taken full ownership of our favorite farm stand.
“Let’s go to our farm stand.”
“We bought some amazing corn at our farm stand.”
“Our” farm stand is nothing fancy. In fact, every time we visit, I feel as though I’ve taken a ride in a time machine. Old wooden crates are filled with zucchini, summer squashes of every variety, the sweetest corn this side of the Mississippi and ruby red tomatoes. It’s all grown on the farm that stretches behind the makeshift stand.
But the produce isn’t even the best part.
Even though the rickety shelves are filled with brightly colored cloth-topped jars of homemade jams, pickles and honey, the most charming part is nestled just in front of those shelves.
There is an old metal can with a slot in the top and a removable lid, nestled up to a sign that reads, “Honor System”. One of the few times that I actually saw one of the owners, I asked her about it. She said that they have been using the honor system for years and not once has anyone ripped them off.
My faith in humanity is restored.
On this trip to our farm stand, we picked up a baker’s dozen of corn and some beautiful Yukon gold potatoes. There was no need to buy zucchini or tomatoes, as we have plenty of both happily spilling out of our own garden.
I don’t get overly effusive about dishes too often and am typically not prone to exaggeration, so I hope you’ll believe me when I say this:
This is one of the best flippin’ summer side dishes I’ve ever made.
Start with the sweetest corn and tomatoes you can find because it will make all the difference in the world, particularly because the ingredients list is so simple. I think it’s that simplicity that makes me love this side dish so much. Each flavor shines and they complement each other without overtaking any other in the mixture.
Serve this alongside grilled chicken, pork or shrimp, or snack on it as a light lunch meal. Either way, I guarantee you’ll be making this again and again.
Other fresh corn recipes:
Cookin’ Canuck’s How to: Grill Corn
Cookin’ Canuck’s Grilled Corn Salad with Cherry Tomatoes & Basil
A Farmgirl’s Dabbles’ Zesty Sweet Corn Refrigerator Relish
Girl Versus Dough’s Zucchini Corn Pancakes
Just a Taste’s Quinoa with Corn & Scallions
Sautéed Zucchini, Corn & Blistered Tomatoes Recipe
Calories 81.1 / Total Fat 1.9g / Saturated Fat 0.3g / Cholesterol 0mg / Sodium 83.0mg / Total Carbohydrates 15.9g / Fiber 2.6g / Sugars 3.9g / Protein 2.8g / WW (Old Points) 1 / WW (Points+) 2
- 1 tsp olive oil
- 2 cups 3/4-inch diced zucchini (about 3/4 lb.)
- 3 medium ears corn, cooked & kernels cut off (about 2 cups)
- 1 cup cherry tomatoes
- 1 garlic clove, minced
- 1 tbsp minced cilantro
- 1 tsp fresh lime juice
- 1/8 tsp salt
- 1/8 tsp ground pepper
- Heat the olive oil in a large nonstick skillet set over medium-high heat.
- Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
- Add the garlic and cook, stirring constantly, for additional 30 seconds.
- Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.