My Zucchini – Corn – Mozzarella “Corn-tine” Recipe!

We are all handling #QuarantineLife differently, but I have seen a huge increase in people cooking – especially baking, which perhaps offers a focused approach to creating something, since you have to follow the directions exactly – you control your destiny when you bake!

My Massive Cans Of Food!

Unfortunately, none of the massive cans of food I ordered by mistake allowed me to do much baking – I’ll explain later – but it did give me a few ideas for making some “corn-tine” dishes that I have been sharing, including this delicious dish!

My Zucchini-Corn-Mozzarella Casserole Recipe!

This is a variation on a dish I love…sauteed zucchini and garlic, with some shredded Mozzarella cheese added as well…in this case, the corn gives it a nutty sweetness that really elevated it as a side dish!

Here are the ingredients:

8 oz fresh, thawed or canned corn
8 oz diced zucchini
medium diced onion
lots of chopped garlic
mozzarella
basil
salt
pepper

First, a few ground rule for how I cook:

“Jazz Cooking!”

You know how Jazz is freeform – the Musicians going wherever their spirit leads them? Well, that’s how I cook!

I like garlic. A LOT. And this dish can handle a lot, so it’s all about personal preference.

To get started, preheat oven to 400 degrees.

Dice your zucchini so it’s ready to go, then dice your garlic and onion and toss it in a pan!

Saute your diced garlic and onion in olive oil for 5 minutes, then add the diced zucchini. I sprinkle a bit of my basil on at this point to cook in:

Add salt and pepper to taste and cook for five minutes to soften the zucchini…you can keep it crunchier as well as it will continue to cook in the oven during the next step.

Time For Corn!

Now, the whole reason we are here: I had EIGHT 106 ounce cans of corn, so it’s time to crack one open and start cooking with it!

Combine your cooked zucchini, onion and garlic in a bowl with as much corn as you can handle corn and mix together.

And now, the fun part!

Pour it all into an oiled baking dish and sprinkle as much mozzarella as you like over the corn-zucchini mixture like this:

Sprinkle more basil on top before you put it into the oven if you like as well.

Bake for 25-30 min – when you see the cheese begin to get the cartelized color on top you know it’s time to take it out, dig a spoon in and enjoy!

I will tell you that I LOVE this recipe – it’s easy and so delicious!

You can serve it as a side dish for steak, chicken, even fish – or just have some crusty bread and a nice glass of Pinot Noir and call it a day!

I have been sharing many corn recipe with you during this #QuarantineLife, but we call it “Corn-tine” because of all the corn.

Another great recipe for corn was sent to me by acclaimed Chef Christina Tosi:

She was on my wife’s TV show and when she heard about our excessive amount of corn, she sent me her family’s special “Corn bake”!

You can see the entire recipe by clicking here:

https://johnrieber.com/2020/06/11/my-corntine-cooking-continues-with-milk-bar-chef-christina-tosis-family-corn-bake-recipe-she-gave-me/

And for those late to the party, why all the corn?

As Alex shared, we had so much corn – but why? Well, it’s easily explained and you can find out for yourself by clicking on my mea culpa here:

https://johnrieber.com/2020/04/03/106-oz-of-corn-potatoes-mushrooms-what-the-friday-my-disastrous-mega-food-online-ordering-mistake/

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Categories: cookbooks, Food, food blog, Food Review, Memoirs, Recipes, Wacky Food

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