Can you imagine anything any better than crispy fresh corn, peppers and squash? Our 4-year old loves this side dish, as do her parents!

Oh boy can I tell it’s Monday. After taking last Friday off for a long mother’s day weekend I planned on posting a wonderful recipe I have for old-fashioned cottage cheese dill rolls today. Nicely browned outside and soft on the inside, these rolls are fairly easy to prepare and smell awesome coming out of the oven; a balanced, soothing way to start any week. Well, unless you can’t access the images and spend 3 hours making various attempts at a work around…augh.

Needless to say, instead I’m off in a new direction…a summer direction. This side dish is also very easy, pretty and delicious to the palate. In my town, local vegetables are starting to come into season (yes, early I know) so in honor of the soon to be harvested crop of sweet corn, bell peppers and squash I give you my vegetable hash recipe. It’s my go-to summer side and compliments all kinds of grilled proteins including fish, chicken and beef. I served it last weekend with a nice citrus grilled salmon fillet. If you’d rather leave out the dairy just use a little more olive oil and no light cream, tastes just as great.

I’d say the key with this is to use very fresh veggies and try to get everything cut into the same small chop. Yes, it is worth it to use fresh corn and cut it off the cob yourself!

Straight forward ingredients – again the key is to use fresh vegetables, hopefully locally grown.

Cutting corn off the cob is easy peasy – sharp knife, steady hand and shallow bowl to catch the occasional flying kernel.

Sweet bell peppers bathed in olive oil and butter.

Zucchini time!

Here comes the…corn. I love all the color!

Season with the pasta sprinkle or herbs de provence and the pepper. Salt is optional – many times I add no additional salt!

Summer Vegetable Hash

• 2 ½ cups fresh corn (about 3 large ears)
• 3 cups diced zucchini squash (about 2 large zucchini)
• 1 cup diced bell pepper (1 large)
• 2 tbl. extra virgin olive oil
• ¼ tsp. fresh ground pepper
• 2 tbl. unsalted butter
• 1 ½ tsp. Penzey’s Pasta Sprinkle OR Herbs de Provence
• 1-2 tbl. light cream (half & half)
• Salt, optional –  to taste

Melt butter with the olive oil in a large sauté pan. Bring the heat up and add the bell pepper, cook 1-2 minutes, stirring occasionally. Add zucchini and cook 3 more minutes and then add the corn, cooking 2-3 more minutes. Stir again. Sprinkle with seasonings and turn down heat. Stir in the light cream just before serving. Makes 4 cups of “hash” enough for 8 servings.