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Zucchini Corn Salad

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Ingredients

  • ¼ cup Challenge Butter

  • 1 teaspoon minced fresh garlic

  • 2 small zucchini, diced (3 to 3½ cups)

  • 4 cups frozen whole kernel corn or leftover Butter Bath Corn cut from the cob

  • ¼ cup water (or use some leftover water from the corn butter bath)

  • ½ cup minced chives

  • 2 Tablespoons chopped fresh mint or basil

  • ¾ teaspoon salt

  • 3 Tablespoons cider vinegar or distilled white vinegar

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Additional Ingredients if Desired

  • 1 cup of cherry or grape tomatoes cut in half

  • 2 green onions, diced

  • 1/8 cup of crumbled bacon

  • 2 Tablespoons of fresh tarragon or cilantro

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Directions

  1. Melt butter over in a large skillet over medium heat.

  2. When butter begins to foam, add zucchini and garlic; sauté until tender – about 2 to 3 minutes.

  3. Stir in corn and water; continue to cook, stirring frequently until corn is tender and most of the liquid has evaporated - additional 2 to 3 minutes.

  4. Stir in salt, chives, mint or basil, and vinegar and remove from heat. Season with additional salt and pepper to taste.

  5. Serve warm or at room temperature.

Serves 6

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Chef Tips:

  •  To make the perfect corn on the cob, try my recipe for Butter Bath Corn. Click HERE for the recipe!

  • Try finishing your corn with some unique flavors for a new taste sensation. For a bold pop of flavor, try spreading on our Challenge Buffalo Snack Spread, Challenge Everything Snack Spread, or the Challenge Garlic Parmesan with Herbs Snack Spread for something special.

  • Make sure to make some extra corn so you can create our recipe for Zucchini Corn Salad. After making the corn, reserve some of the butter bath water for the salad!

  • Although the basic Zucchini Corn Salad recipe is delicious as is, bring it to the next level by adding other summer fresh ingredients to suit your family’s taste buds!

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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