Sautéed Zucchini and Corn with Mexican Oregano and Cumin

Here we are now deep in glorious summer.  Long days, heat, farmer’s markets over flowing with gobs of stone fruit, berries, tomatoes, summer squash and corn.  Here is a quick and hella easy recipe for a sauté of corn off the cob and summer squash (appearing here in the guise of zucchini but feel free to use the yellow version or any of the patty pan varieties as well).  If you’re squeezed for time or just not feeling the motivation to fancy up your dinner this can fit the bill.  Comes together in just minutes with a minimum of ingredients.  Squash, corn, herbs, spices, salt, pepper and olive oil.  Its that simple.

Here is a link where you can entertain yourself with all things squash like, summer squash

One of the attributes of this dish that I enjoy is that it contains nothing but ingredients that are native to the Americas and are pre-Hispanic.  Mexican Oregano is not really an oregano as we understand it.  Our pre-Hispanic oregano or redbrush lippia is a member of the verbena family while those used in Mediterranean cuisines are cousins of mint.  Coupled with a bit of cumin and chili powder Mexican oregano transforms squash, corn or dried beans into a heady, sultry dish that can be more than the sum of its parts.

Be advised that fresh ingredients always work best.  If you feel tempted to add a few other ingredients by all means go for it.  But keep it simple.  My suggestions would be to take a summer red bell pepper like corno di toro that has been roasted and diced. If you’re feeling frisky onion and garlic won’t hurt either.

Sautéed Zucchini and Corn with Mexican Oregano and Cumin

serves 4 as a side dish

• 3 ears of Corn, kernels cut off the cob (yields about 3 cups)
• 2 1/2 cups zucchini squash cut into thin triangle wedges (one good sized or two smaller)
• 1/4 cup extra virgin olive oil (only the good stuff please)
• 1 teaspoons Mexican oregano
• 1/2 teaspoon cumin, ground fine
• 1 teaspoons chili powder (the generic kind is fine but if you happen to have ancho or new mexico chili powders lying by all means use them, alone or mixed together)
• 1 teaspoon kosher or sea salt
• 1/4 cup water

Heat a wide, shallow pan and add the oil. Get it hot but not smoking.  Add the corn and cook for 30 seconds over medium heat.  Add the 1/4 cup water and stir. Lower heat to low and cook just until the water is almost gone.  Raise the heat up to medium and add the zucchini, oregano, cumin and chili powder.  Stir and sauté all together until the squash is soft.  Add salt and serve.

Here are the numbers.

Nutrition Facts:

Serving Size  (157g)  Amount Per Serving Calories 210

Calories from Fat 140    % Daily Value Total Fat 15 g 23 %  Saturated Fat 2 g 10 %  Trans Fat 0 g    Cholesterol 0 mg 0 %  Sodium 520 mg 22 %  Total Carbohydrate 18 g 6 %  Dietary Fiber 4 g 16 %  Sugars 4 g    Protein 4 g                      Vitamin A   10 %  Vitamin C   25 %  Calcium   2 %  Iron   6 %