Summer Corn and Zucchini Saute

I love summer and eating LOTS of fresh corn! I like to add to everything and anything….almost.

2 small zucchinis, chopped

1 ear of corn, corn cut off the cob
Salt
Pepper
¼ cup walnuts pieces
Crumble goat cheese
Fresh chives, minced
Extra Virgin Olive Oil (EVOO)

In a large pot of boiling water, cook corn for about 8 minutes. Drain and set aside to cool. When cool enough to handle, cut corn off the cob.

In a skillet over med-high heat, drizzle EVOO and sauté zucchini for about 4 minutes. Add corn. Season with salt and pepper, to taste. Stir in walnuts.

To serve, top with crumble cheese and sprinkle with minced chives. Enjoy with BBQed chicken or fried pork chops.

Variations:

·         Use feta cheese
·         Use toasted pine nuts