The Covered Dish - Fiesta Corn

There’s still a bit of time to prepare a few more fresh sweet corn dishes. I’m married to a man who loves corn, in about any dish. The Fiesta corn recipe is actually one of my favorites created back when we resided in Platte City, Missouri. It’s nice to use with Tex-Mex dishes as a bright and colorful side dish. I’m not so sure you couldn’t add leftovers into cream cheese and sour cream for a dip.
For a 3 day weekend I cannot say I got a great deal accomplished. Seems as though I put in a very long work week, and needed to catch up on some much needed rest. Unfortunately; I cannot blame it on ‘age’, my whole life I have required more sleep than most. I was always that way as a kid, then when I got into my music career it was imperative for vocal rest. My spouse wakes up and hits the day quickly with two feet on the ground. I sure wish I was that type of morning riser.
Now that we’ve shaken hands with the beginning of fall it becomes a toss up where to start. For me it’s cleaning the garage and getting the pantry ready for fall. I did a good job of that last week with pasta, I couldn’t get another box in the cabinet if I tried. It wouldn’t be bad to have a couple of apple pies in the freezer and a few baked goods. It is a huge toss-up where to start! I’m still looking for a few fresh pears to make a batch of pear honey, one of my fall favorites. And; a friend has tempted me with making a batch of tomato jam to go on grilled cheese sandwiches. Always something new to try.
This past weekend I did dart over to Lockwood, Mo to visit ‘Prairie Mercantile’. It’s a great store to shop and you can grab a nice lunch right across the street. May have to revisit them again before Christmas. Be sure to check them out before making the drive, they are not open every day of the week.
The staff are delightful folks too.
Let’s make the corn dish, and get into the menus for the week, shall we.
Simply Yours, The Covered Dish.

Fiesta Corn
2-3 tablespoons olive oil
1 small zucchini, finely diced
1⁄2 of a red pepper, finely chopped
1/2-1 cup red onion, finely diced
2 cans (15 ozs. Each) yellow or yellow and white corn, (drained)
(Fresh corn is even better.)
1⁄4 teaspoon chili powder
1 1⁄2 teaspoons cumin
1 teaspoon salt
Cilantro to taste, chopped fine
Saute zucchini, pepper and onion in the olive oil. When vegies are tender introduce the drained corn into the skillet. Continue cooking until the corn is hot stirring in the remaining 4 ingredients. Feel free to increase the amounts of chili powder and other spices to your taste. Add the cilantro just before serving.
For more heat consider jalapenos, even a different chili powder, maybe cayenne pepper or black pepper. I like to use smoked paprika at times, adobo powder and chipolte, which has a bit more heat.
Throw in cornbread, fried fish and potatoes for a soul warming meal.