Corn and Zucchini With Coconut

Summer's bounty is just shucked corn and emerald green zucchini. This week's haul from the farmers market is all about that freshness. The temptation to use these two vegetables is irresistible. Sun gold corn is shucked, silks removed and laid flat on the cutting board for easier slicing. Zucchini is easier to chop and quarter.  The topping has the amazing flavor. Grated coconut, a few spices, fresh cilantro and lime juice. Aromatic and tasty.

CORN AND ZUCCHINI WITH COCONUT

Serves 4-6

2 Zucchinis

4-5 Corn Cobs

1 tablespoon Canola Oil

A large pinch of Asafoetida or Hing

1/2 teaspoon Cumin seeds

1/2 teaspoon Turmeric powder

1/2 teaspoon Kosher Salt

Topping

1/2 cup grated fresh Coconut

1/2 teaspoon Chile powder

1/2 teaspoon Cumin powder

1/2 teaspoon Coriander powder

1/2 teaspoon Garam Masala

1 teaspoon toasted Sesame seeds

1/2 teaspoon Sugar

1 Lime, juiced

3 tablespoons Cilantro, chopped fine

Trim zucchini. Cut them lengthwise in half. Slice into half moons. Cut the half moons in half so you have quartered slices.

Shuck corn and remove silks. 

Lay the corn flat on a cutting board. Use a sharp knife to chop the kernels, vertically. Turn the cob as you cut.  This way the corn doesn't fly all over the counter. 

Heat oil in large saucepan. 

When it shimmers, add asafoetida and cumin seeds. Allow cumin to turn color to deep brown.

Scrape the corn and zucchini into the oil. 

Sprinkle turmeric and salt over veggies. Stir well. 

Add enough water to cook the veggies. 

Cover and cook till done, 10 minutes. 

Assemble the topping by mixing all the ingredients. 

When you are ready to serve, heat the veggies, scatter topping over them.

Give the veggies a good stir and serve hot.

The corn astounds us . Even after a period of cooking, we can still feel the crunch. Farmers markets are a blessing in summer!

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