September 21, 2016 • Nancy Wolfson-Moche

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Today is officially the last day of summer. Most New England farmers are done picking their sweet corn and now harvest the “cow corn” that is used as livestock feed.  We are enjoying the last local corn on the cob paired with some of the last summer squash. The corn is boiled, the zucchini fried: two opposite cooking styles help to balance a meal, and balanced meals help to balance your condition.

 

serves 3-4

INgredients

4 ears of corn, husks ‘n all

1 large zucchini (or 2 medium-sized)

4 Tablespoons grape seed or algae oil 

8 oz whole milk Greek yogurt

1 cucumber, seeded and finely grated and drained of excess water

1 clove garlic, minced

4 sprigs fresh dill (about 1 ½ Tablespoons, chopped)

5 fresh mint leaves, chopped

zest of one lemon

1 teaspoon fine sea salt (for the tzatziki and fried zucchini)

1 Tablespoon coarse sea salt (for the corn)

Process

First make the tzatziki. You can do this the day or night before, as it needs to chill.  In a small or medium-sized glass or stainless bowl, whisk together the yogurt, grated cucumber, garlic, dill, mint. and lemon zest. Season with the fine salt and chill overnight or for at least 30 minutes.  Next, leaving the husks on, trim 2-3 inches from the bottom end of each ear of corn.  Check last month’s corn with pattypan squash recipe for more detail. Bring a large pot of salted water to a roiling boil. Drop the corn ears in, husks and all, and let them boil for about 12 minutes, until the smell of sweet corn infuses the kitchen.

Remove the corn from the water and set aside. It will keep warm as long as the husks are on.  While the corn is cooking, make the zucchini chips. Slice the zucchini into paper-thin rounds. This particular zucchini had deep ridges that created these interesting flower or star shapes when sliced.

On a medium flame, heat a cast iron or stainless steel skillet for about 40 seconds. Add the grape seed or algae oil and allow it to get hot, for another 40 seconds. Now drop in the zucchini slices (here shaped like stars) and fry each one until it is a golden brown.

Then flip it onto the other side. When both sides are a sizzling brown, remove the chip from the skillet and dredge on a brown paper bag.

Sprinkle sea salt on them and serve with the corn on the cob.

 

©Nancy Wolfson-Moche 2016