Hannah's Corn

With a named recipe, you expect a story behind it.  Sorry.  I got this one out of the newspaper.

8 slices already-cooked bacon
6 cups frozen corn kernels
2 tsp olive oil
2 tsp butter
1 large onion, chopped (about 1 cup)
2 medium zucchinis, cubed  (about 2 cups)
2 tsp herbs de Provence (3/4 tsp dried rosemary, 3/4 tsp oregano, 1/2 tsp sage, 1/2 tsp marjoram.)
salt and pepper to taste

Crisp the bacon in the microwave according to the package directions.  Set aside.

Place the frozen corn in a colander and rinse with warm water to partially defrost.  Set aside to drain well.

In a 12 inch, extra deep non-stick skillet, heat the olive oil and butter over medium-high heat.  Peel and coarsely chop the onion, adding it to the skillet as you chop.  Cut and discard the ends from the zucchini, and cut it into bite size pieces.  Add the zucchini.  Cook, stirring occasionally, until the onion is translucent, about 3 minutes.

Add the corn and the herbs to the vegetables and stir to mix well.  Cover the mixture, reduce the heat to medium and steam until heated through, about 3 minutes.

Serve the corn by crumbling the bacon over the vegetables and tossing well.

Makes about 7 cups.  You can eat it all now, or you can remove half of the mixture (before adding the bacon) and store for later use. (Will keep refrigerated up to 3 days.  Use it in corn chowder.)  OR you can just halve the recipe from the start.