- 2 slices bacon
- 3 cups frozen corn kernels (white, yellow, or a combination)
- 2 teaspoons olive oil
- 1 tablespoon butter
- 1 small onion (for about ½ cup chopped)
- 1 medium-size zucchini (for about 1 cup pieces; see Note)
- 1 teaspoon herbes de Provence or dried basil
- Salt and black pepper, to taste
- Cover a microwave-safe plate with paper towels. Place the bacon on the plate, cover with another paper towel, and microwave on high power until just crisp, 1 to 2 minutes. Set aside.
- Place the corn in a colander and rinse it with warm water to partially defrost. Set aside to drain well.
- Combine the oil and butter in a 12-inch skillet over medium heat. While the oil mixture is heating, peel and coarsely chop the onion, adding it to the skillet as you chop. Cut the zucchini into bite-size pieces. Add the zucchini to the skillet. Cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes.
- Add the corn and herbes de Provence and stir to mix well. Cover and steam until heated through, about 4 minutes.
- Crumble the bacon over the vegetables and toss to mix well. Season with salt and black pepper. Serve at once.