Sauteed corn and zucchini -

Sauteed corn and zucchini

This sautéed corn and zucchini is a fresh, colorful, simple, side dish that's full of summer flavor. Sweet corn and tender zucchini are cooked until lightly golden, and sprinkled with Parmesan and fresh herbs.

Course Side, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 120kcal

Author Ann Otis

Ingredients

1 tablespoon extra virgin olive oil
1 cup diced yellow onions
2 medium zucchini sliced into half moons
2 cups fresh or frozen corn kernels (no need to thaw if frozen)
1 clove garlic minced
2 teaspoons lemon juice
1/2 teaspoon kosher salt
chopped fresh parsley
Optional: grated Parmesan, red pepper flakes

US Customary - Metric

Instructions

Heat the extra virgin olive oil in a large skillet set over medium heat. Add the diced yellow onions and cook for 4-5 minutes, stirring occasionally, until they begin to soften and turn lightly golden.
Add the zucchini and cook for 4-5 minutes, stirring occasionally, until it begins to soften.
Add the corn and cook for 3-5 minutes, stirring occasionally, until heated through.
Stir in the minced garlic and cook for 30-60 seconds, until fragrant.
Add the lemon or lime juice and kosher salt, stirring to combine. Cook for 1-2 minutes to bring the flavors together.
Remove from the heat, garnish with chopped fresh parsley, Parmesan, and red pepper flakes, if using, and serve.

Video

Notes

Variations: Try lime juice and cilantro instead of lemon juice and parsley for a different flavor profile.

Storage Tips

Refrigerator: Store any leftover vegetables in an airtight container in the fridge for up to 3 to 4 days. The zucchini will soften, so I prefer to serve this fresh, but if the softer texture doesn't bother you, it is still delicious!

Reheating: The vegetables can be reheated in a skillet, gently over low-medium heat, or in the microwave.

I would not recommend freezing this dish, as thawed cooked zucchini will get very mushy.

Nutrition