Summer Squash and Corn with Creamed Goat Cheese and Orange Zest

Summer Squash and Corn with Creamed Goat Cheese and Orange Zest

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tablespoon unsalted butter

tablespoon extra-virgin olive oil

1/2 red onion

1 large zucchini

2 medium squash

2 ears of corn

1/2 cup heavy cream

ounces goat cheese

1 1/2 teaspoon red wine vinegar

1/4 teaspoon cayenne pepper (or just a pinch if you prefer less heat)

zest of 1 orange

kosher salt

  1. Begin to prep your vegetables: dice the red onion, cut the summer squash into halves and then slice into 1/2 inch pieces.
  2. Heat the extra virgin olive oil and butter in a large saute pan over medium heat.
  3. Cook the red onion until softened, but do not brown (about 5 to 8 minutes).
  4. Add the summer squash and salt the cooking vegetables. Cook until softened (about 10-15 minutes).
  5. While onions and squash are cooking remove the corn from the cobb and measure out the cream, vinegar and goat cheese.
  6. Once vegetables are softened, and at a texture that you prefer, lower the heat to medium-low.  Add the cream, goat cheese, red wine vinegar and cayenne pepper to the vegetables and bring to a simmer. Taste the mixture and add salt if necessary.  Be sure not to bring the mixture to a heavy boil.
  7. Add the corn to the mixture and zest the orange on top of the simmering mixture. Stir to combine and heat through for a few minutes. Salt to taste and serve warm.

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