During the hot summer months, I tend to have an abundance of zucchini and corn around my kitchen. It goes on sale at the grocery store, or I bring some home from my dad’s farm. Before long, there’s more than I know what to do with it. Zucchini bread is good, but I can only eat so much of it. Fresh corn on the cob is great slathered in butter and sprinkled with salt, too. After a while, my family wants something different, though. Zucchini and Sweet Corn Pie is the perfect answer for that.
