Serves 4
3 ears fresh corn
1 large zucchini (about ½ lb.)
1 large yellow pepper (about ½ lb.)
2 Tbsp. butter
¾ cup finely chopped onions
¼ cup LDF whipping cream
Salt to taste
Freshly ground pepper
⅓ cup finely shredded fresh basil
¾ cup LDF jack cheese
Scrape the kernels from the corn. There should be about 2½ cups. Trim off the ends of the
zucchini. Cut the zucchini into ½” cubes. There should be about 2 cups.
Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-in pieces. There should be about 1½ cups.
Heat the butter in a large skillet. Add the onions and pepper pieces. Cook, stirring gently, for about 2 minutes, then add the zucchini and corn. Cook, stirring about 1 more minute. Add cream, salt and pepper. Cover and cook 3 minutes. Add basil and stir to blend. Sprinkle cheese on top and let melt before serving.
From www.cooks.com
Mooo News August 2008 |
