1 fresh ear of corn, husked
1 tablespoon coconut oil
1/2 cup chopped red onion
1/2 cup diced red bell pepper
12 small pattypan squash, sliced in half or quartered if large (about 1 1/2 cups)
6 baby zucchini, chopped into 1/2-inch pieces (about 1 1/2 cups)
1/2 cup cooked chickpeas, drained and rinsed
2 cloves garlic, minced
1 cup cherry tomatoes, sliced in half
1 scallion, diced
1/2 teaspoon smoked paprika
1 tablespoon fresh lemon juice
Fresh basil leaves
Salt and freshly ground black pepper
Slice the kernels off the corn and place in a bowl. Use the back of your knife to scrape the juices off of the corncob into the same bowl; set aside.
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the onion and a pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the red pepper and continue to cook for 2 more minutes, stirring occasionally.
Add the squash and zucchini, cut-side down (as best you can) and another pinch of salt and pepper, and cook for 5 minutes without moving them so they brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in the corn, corn juices, and garlic and cook for 1 minute.
Add the cherry tomatoes, scallion, and paprika. Stir and cook 2 to 3 minutes more. Turn off the heat and stir in the lemon juice and basil. Season to taste as needed.
Recipes Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission from The Love & Lemons Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (c) 2016, Jeanine Donofrio.