This week marked the first week we have sweet corn in the organic CSA shares. Enjoy these sweet corn recipes this week and throughout the summer using these recipes. 
Zucchini with sauteed corn and Swiss chard with brown butter, parsley, and green onions
The corn, zucchini, and chard are all cooked separately and then assembled before serving. Serves 2-3 (we ate a lot of it!)
First, prepare corn by cutting the kernels off of 3-4 cobs. Heat olive oil a large saucepan over medium heat. Saute 1/2 of a medium to large onion until browned and crispy–a long time! Add the corn and saute for 4-5 minutes and set aside. Add salt and pepper as you go to taste.
To prepare zucchini slice into circular rounds and saute in same pan until slightly browned. Set aside.
To prepare Swiss chard, slice the chard in thin ribbons. Use the same pan, this time adding 3 tablespoons of butter over medium-low to medium heat. Add some chopped parsley, green onions, garlic and any other herbs you have to the butter and cook for 2-3 minutes. Add the chard and cook another 2- minutes.
Serve together, as shown in the picture.
Sauteed Corn Salad
To prepare, cut the kernels off three or four ears of corn and sauté over medium heat with a little olive oil for about five minutes. Cut up 2 to 3 tomatoes and add them to the sautéed corn in a bowl. Add a little bit of apple cider vinegar, salt, pepper, chopped parsley, and chopped green onions.
Enjoy!
