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When it comes to breakfast, brunch, or even a light side dish, few recipes can compete with the vibrant and delicious Sunshine Corn & Zucchini Hash. This dish is a celebration of fresh, wholesome ingredients that not only tantalize the taste buds but also nourish the body. With its bright colors and inviting aroma, this hash is sure to become a favorite in your culinary repertoire.

Sweet Corn & Zucchini Hash

Start your day with Sunshine Corn & Zucchini Hash, a vibrant and nutritious dish perfect for breakfast, brunch, or as a light side. This flavorful medley combines sweet corn, tender zucchini, and bright red bell peppers, all infused with aromatic spices. Packed with vitamins and fiber, it’s versatile enough to pair with eggs or grilled meats. Enjoy the explosion of colors and tastes, making this dish a delightful addition to your culinary repertoire!
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Ingredients
  

2 cups sweet corn (fresh off the cob, frozen, or canned)

2 medium zucchinis, diced into bite-sized pieces

1 red bell pepper, finely chopped

1 small yellow onion, diced

3 cloves garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (or adjust according to your heat preference)

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil (plus extra for drizzling)

Fresh cilantro or parsley, chopped, for garnish

2 large eggs (optional, for a delightful topping)

Instructions
 

Prepare the Ingredients: If using fresh corn, carefully cut the kernels off the cob and set them aside. Wash and dice the zucchinis and red bell pepper into small pieces. Finely chop the onion and mince the garlic cloves. We’re ready to cook!

    Cook the Vegetables: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion and red bell pepper. Sauté the mixture for about 3-4 minutes until the onions become translucent and the bell pepper is softened.

      Incorporate Zucchini and Corn: Next, stir in the diced zucchini along with the sweet corn. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender and the corn is warmed through, absorbing those vibrant flavors.

        Season the Hash: Add the minced garlic, smoked paprika, ground cumin, cayenne pepper, and a generous pinch of salt and black pepper to the skillet. Stir everything well to combine, and let it cook for another 2-3 minutes, allowing the spices to infuse into the vegetables. Taste and adjust the seasoning as desired.

          Optional Egg Topping: For a heartier dish, create two small wells in the vegetable mixture. Carefully crack an egg into each well. Cover the skillet with a lid and let it cook for 5-7 minutes, or until the eggs reach your preferred level of doneness (runny or firm).

            Finish and Serve: Once the hash is beautifully cooked, remove it from the heat. Sprinkle a generous amount of freshly chopped cilantro or parsley over the top for a pop of color and added flavor. Finally, drizzle a little extra olive oil over the dish just before serving.

              Enjoy: Serve the hash warm as a delicious breakfast, brunch, or side dish filled with sunshine and flavor!

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4