Mama's Colache - And A Blog Birthday
Recipe type: side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A simple summer vegetable "side", inspired by a Mexican cook.
  • 2 medium-sized zucchini, trimmed
  • 2 ears sweet corn, husked
  • 2 cups cherry tomatoes, halved
  • 2 tablespoons unsalted butter
  • ½ red onion, chopped
  • ¼ teaspoon kosher salt
  • 1 pinch ground white or black pepper
  • chopped parsley and fresh dill (optional garnish)
  1. Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
  2. Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
  3. Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.
Recipe by Liz The Chef at