A combination of freshly shucked corn, zucchini, edamame, dill, peppers, and scallions gently cooked in cream make this a perfect late summer side dish. Filled with healthy vegetables, the medley has lots of corn flavor, smoky hints of bacon, and a bit of heat from the jalapeños. It's delicious served hot or at room temperature.
4 ears fresh corn, husks and silks removed
3 strips thick-sliced bacon, cut crosswise into 1/4-inch-wide strips
1 bunch scallions
1 tablespoon butter
1 small to medium zucchini, cut into 1/4-inch dice
1 small red bell pepper, cut into 1/4-inch dice
2 jalapeño peppers, finely diced (seeds and ribs optional)
1 cup shelled edamame, cooked according to package directions
2/3 cup heavy (whipping) cream
2 tablespoons minced fresh dill, basil, cilantro, or tarragon
Remove the kernels from the ears of corn with a sharp knife and set aside. Discard the cobs.
Cut off the green tops of the scallions and set aside. Thinly slice the white and light green parts and place in a bowl. Then thinly slice the dark green tops and reserve 1/4 cup in a separate bowl.
Cook the bacon in a large skillet, preferably nonstick, over medium heat until crispy. Remove the bacon to several layers of paper towels to drain; set aside.
Add the butter to the bacon fat in the skillet and place over medium-high heat. Add the corn, zucchini, white and light green scallions, red pepper, jalapeños and edamame to the skillet; cook, stirring constantly, until the mixture is hot, about 2 minutes. Add the cream and bring to the start of a simmer. Then, reduce the heat to medium and cook, stirring frequently, until the vegetables are crisp-tender and most of the cream has been absorbed, 7 to 10 minutes.
Stir in the bacon, dark green scallions, and dill, and cook another minute to heat through. Season the medley with salt and pepper and serve hot or at room temperature. Leftovers can be refrigerated, covered, and gently re-warmed over low heat.
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