Fresh Long Island corn. Carrots. And a green patty pan squash.
I just made this up in my kitchen. Sweet summer in a bowl. Use any fresh vegetables from the farmer’s market that you like and serve with grilled tofu, tempeh or beans.
1/2 big red onion
2 carrots *
1/2 green patty pan squash *
2 ears of fresh corn (about 1 cup)
S and P, to taste
Dice the onion into a very small dice. Heat a small amount of olive oil in a pan with sides that has a lid. Add the onions. Dice the carrot into about the same size as the onions. Add to the pan. Dice the patty pan squash and cut the kernels off the cob. Add to the pan.
Add about 2 tablespoons of water and cover the pan. Turn the heat on high and steam the vegetables for a minute or so. When the corn is bright yellow and the squash is bright green, it is done.
Season with salt and pepper. I used white pepper because I thought it would be prettier without the distraction of fresh cracked black pepper. Enjoy!
2 thoughts on “Rainbow Summer Corn Hash”
So simple-love it 🙂