I think almost every grower I buy from at the farmers’ market has an abundance of zucchini right now.  So, hey, being a team player…I give.  But today the real star is corn.  Sweet and in its prime, corn makes a wonderful addition to everything – from chowder and pasta, to salads and frittata.  Of course, just eating it right off the cob is the pure essence of summer, especially with a dab of herb butter.

Like most plant species, corn provides health benefits, too.  It promotes antioxidant protection and has been shown to reduce risks for cancer.  It is rich in B vitamins and fiber, which help promote heart health and energy production.  And, it is good for the immune system (vitamin C) and our bones (phosphorus.)

One important factor is how the corn was grown.  Much of today’s crop has been heavily sprayed to satisfy our need for cosmetic purity.  Or, it has come from seed which is genetically modified (GMO), posing a threat to heirloom varieties from here to its native Mexico.  So please talk to your local farmer about their growing practices and in the store, buy organic.

Corn and Zucchini Frittata – Serves 6-8

1 leek (or onion), thinly sliced
2 TB unsalted organic butter
1 zucchini, grated
2 cups fresh corn kernels
1 tsp. thyme
6 farm-fresh eggs
1 TB freshly ground flax seed
2 TB feta cheese
1 tsp. sea salt and fresh ground pepper

Melt butter in saute pan and add leeks.  Cook for about 3 minutes.  Turn off heat and add zucchini, corn and thyme. Stir and let them cool together for about 3 more minutes.
Butter an 8×8 or 9×10 baking dish and sprinkle ground flax seed on bottom.
In separate bowl, scramble eggs with a splash of water.
Transfer veggie mix to baking dish and top with feta. Pour eggs over top and add salt and pepper.
Bake at 350 for 20-25 minutes.
Serve at room temperature.  (Even better with salad and watermelon radishes!)