Corn Sauté

Total Time: 14 mins Preparation Time: 10 mins Cook Time: 4 mins

Ingredients

• Servings: 4
• 3 cups frozen corn
• 2 teaspoons vegetable oil
• 1 tablespoon margarine or 1 tablespoon butter
• 1 tablespoon green onions (more or less, to your taste) or 1/2 small onion, chopped (more or less, to your taste)
• 1 cup carrots, peeled (2 medium sized ones) or 1 cup zucchini (1 medium sized one, see note)
• 1 teaspoon herbes de provence or 1 teaspoon dried basil or 1 teaspoon of your favourite spices
• salt and pepper, to taste
• 2 slices bacon (optional)

Recipe

• 1 if using bacon: cover a microwave-safe plate with 2 paper towels. place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes. set aside.
• 2 place the corn in a colander and rinse it with warm water to partially defrost. set aside to drain well. toss the corn in the colander from time to time to help it drain.
• 3 combine the oil and the margarine/butter in a 12 inch skillet over medium heat. while the oil mixture is heating, chop the onions, adding to the skillet as you chop. slice the carrots into small-ish pieces. or if using zucchini, cut into bite-sized pieces. add the carrots/zucchini to the skillet. cook, stirring occasionally, until the onion is translucent (and the carrots have softened a bit).
• 4 add the corn and the herbs and stir to mix well. cover and steam until heated through, 4 - 8 minutes (the carrots will take longer to cook).
• 5 crumble the bacon, if using, over the vegetables and toss to mix well. season with salt and black pepper. serve at once.
• 6 note: any fresh vegetable can be substituted for the carrots or zucchini: 1 cup chopped green or red bell pepper, chopped fresh spinach would work too. use your favourite!