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.
Once could certainly argue that this needs "seasoning," but I would argue this is perfect just as is - I like the fresh, clean, unenhanced flavor of good, fresh vegetables.
We enjoyed this, very easy to make.
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!!!
Coming from a Hispanic background, in our culture we call this "calabacitas and corn" it's the same recipe only we add some mild or hot green chili to the bunch. Adds a nice spice and flavor to the whole dish.
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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