Hannahs Corn Saute

1. 1

   Cover a microwave-safe plate with paper towels.

2. 2

   Place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes.

3. 3

   Set aside.

4. 4

   Place the corn in a colander and rinse it with warm water to partially defrost.

5. 5

   Set aside to drain well.

6. 6

   Combine the oil and butter in a 12-inch skillet over medium heat.

7. 7

   While the oil mixture is heating, peel and coarsely chop the onion, adding it to the skillet as you chop.

8. 8

   Cut the zucchini into bite-size pieces.

9. 9

   Add the zucchini to the skillet.

10. 10

    Cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.

11. 11

    Add the corn and herbes de Provence and stir to mix well.

12. 12

    Cover and steam until heated through, about 4 minutes.

13. 13

    Crumble the bacon over the vegetables and toss to mix well.

14. 14

    Season with salt and black pepper.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.