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–+ servings
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
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Ingredients

  • 1 Zucchini (12 oz, 340 g; or substitute yellow or pattypan squash)
  • 1 ear Sweet corn (12.2 oz, 345 g with husks; or substitute with 1 cup of frozen or drained canned corn)
  • 1 tbsp Neutral oil
  • 1 Clove Garlic
  • 1/2 tbsp Unsalted butter (omit for vegan)

Seasonings

  • 2 tsp ORGANIC MISO RED
  • 1 tsp Soy sauce (use gluten-free soy sauce for GF)
  • 1 tsp Sugar
  • 2 tbsp Water

Instructions

To Prepare the Ingredients

  • Wrap a wet paper towel around the sweetcorn (you can leave the husks on) and cook in the microwave for 2 minutes (1000W).
  • Carefully remove the paper towel, husks, and silk from the hot ear of corn. With a knife, cut off the corn kernels from the cob.
  • Cut the zucchini into thirds (sections about 2 inches or 5 cm long). Cut each piece in half lengthwise, then cut each half lengthwise into 3 wedges.

 To Mix the Seasonings

  • Combine the miso, soy sauce, sugar, and water. Mix it all together until the miso and sugar dissolve. Set aside.

To Stir-Fry

  • Heat a large frying pan on medium-high heat. When it‘s hot, add 1 tbsp neutral oil. Then, add the zucchini and quickly sear on medium-high or high heat until nicely browned on the edges.
    Tip: The goal is to sear the zucchini fast so it remains firm yet tender. If the heat is too low, the zucchini will wilt and get mushy before it browns.
  • Once browned, lower the heat. Mince or press 1 clove garlic (I use a garlic press) and add it to the pan. Toss to cook briefly and keep the garlic from burning. Then, add the corn kernels and stir quickly to reheat.
  • Add the seasonings mixture and ½ tbsp unsalted butter.
  • Toss quickly to coat. Your Zucchini Corn stir-fry is now ready to serve.

 To Store

  • Transfer the leftovers to an airtight container and store them in the refrigerator for 3–4 days or in the freezer for 1 month.