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1
If using bacon: Cover a microwave-safe plate with 2 paper towels.
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2
Place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes.
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3
Set aside.
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4
Place the corn in a colander and rinse it with warm water to partially defrost.
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5
Set aside to drain well.
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6
Toss the corn in the colander from time to time to help it drain.
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7
Combine the oil and the margarine/butter in a 12 inch skillet over medium heat.
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8
While the oil mixture is heating, chop the onions, adding to the skillet as you chop.
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9
Slice the carrots into small-ish pieces.
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10
Or if using zucchini, cut into bite-sized pieces.
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11
Add the carrots/zucchini to the skillet.
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12
Cook, stirring occasionally, until the onion is translucent (and the carrots have softened a bit).
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13
Add the corn and the herbs and stir to mix well.
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14
Cover and steam until heated through, 4 - 8 minutes (The carrots will take longer to cook).
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15
Crumble the bacon, if using, over the vegetables and toss to mix well.
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16
Season with salt and black pepper.
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17
Serve at once.
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18
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.
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19
Use your favourite!
