hannah's corn

this recipe comes all the way from the san diego union tribune's food section. while we were living in san diego we couldn't afford much. chris had to take coworkers to lunch on our credit card so they could pay him back in cash so i could take the cash and get quarters so i could do laundry. it was the price we had to pay- just to live so close to the pacific. one thing i did indulge in was a subscription to the paper. i signed up for one reason. on wednesdays there came tucked between sports and the classifieds (big fanfare inserted here) the food section! i got recipes and tips. and this was so good because i was a definite newbie at cooking whole foods. before moving to san diego cooking meant mixing browned ground beef with noodles that came from a box that had a big goofy white glove with a face. so i needed all the help i could get.
i made hannah's corn tonight. it came from the food section and it is yummy-lishious!

Hannah's Corn

1 lb bag frozen corn
onion
butter
chopped medium *zucchini
herbes de provence
salt pepper
4 strips cooked bacon(crumbled)

saute chopped onion in 1T butter until soft. throw in zucchini. stir and cook over med heat for 5 minutes. add frozen corn. stir in 1 1/2 T herbes de provence. cook and stir for five more minutes or until veggies are soft. serve topped with bacon crumbs.
*if you don't have zucchini or your kids don't like it you can substitute another veggie. some good options are carrots or red bell pepper.