Recipe by Sara B.
"This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish."
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white onion, finely diced
corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste
A classic, simple and tasty side dish. Thoroughly enjoyed the fresh taste of the corn and zucchini. Very nice Sara B.
We enjoyed this, very easy to make.
This had to be one of my favorite veggie sides. It was easy and yummy!
Easy and tasty. I added shredded fresh basil at the end for even more summery flavor. I also used only half the butter called for in the recipe--still plenty buttery. Delicious side dish (served it w quesadillas but I could see it as a side for any number of main dishes).
This recipe is awesome! I make it all the time! Sometimes I use olive oil instead of butter and add red bell pepper for flavor/color. One of my favorite veggie dishes!!!
As a noncook this recipe is awesome and easy without an overwhelming amount of ingradients. I ended up having to cook the onions a little longer then suggested, but everything turned out deliciously. Saved and will make again. I love how easy it is and how it doesnt break the bank for someone who doesnt quite have the home garden thing figured out yet(plants die in texas lol).
Nice change for a vegetable but just seems to be lacking of something
This simple dish was simply delicious! For two of us I used two ears of corn and two small zucchini and the rest the same. I think it is key to chop the zucchini not much bigger than the corn kernels so it does not over power the sweet corn. My new favorite way to eat zucchini!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Corn and Zucchini Saute
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 112
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