Sauted Corn And Zucchini

Sauted Corn and Zucchini

Sauted Corn And Zucchini

Sauted Corn and Zucchini

Mike Nadelman
Clear out the spring produce haul with this quick and tasty saute, full of fresh sweet corn, zucchini and onion. Simple and clean, this takes on whatever flavor you’d like to infuse it with, but it’s clean and delicious all on its own. Makes a great side dish or topping for summer tacos.
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Total Time 20 minutes
Course Side Dish
Cuisine Corn, Vegetables, Vegetarian
Servings 4 servings


  • ¼ cup butter
  • ½ small white onion finely diced
  • 3 small zucchinis diced (Mexican Zucchini works well)
  • 2 cups Corn Frozen Petite or grilled on the cob
  • sea salt to taste
  • freshly ground black pepper to taste


  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
  • Optionally we either grilled the corn, zucchini or both. You can also make this dish using store bought Del Monte brand creamed corn


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