Fresh Corn and Zucchini Saute Recipe - Allrecipes.com
Fresh Corn and Zucchini Saute Recipe
  • READY IN 25 mins

Fresh Corn and Zucchini Saute

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

May 23, 2013

A classic, simple and tasty side dish. Thoroughly enjoyed the fresh taste of the corn and zucchini. Very nice Sara B.

 
May 28, 2014

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.

 
Jun 19, 2013

We enjoyed this, very easy to make.

 
Jul 19, 2013

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).

 
Oct 09, 2013

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!!!

 
Apr 29, 2014

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.

 
Aug 26, 2013

Nice change for a vegetable but just seems to be lacking of something

 
Aug 23, 2013

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!

 

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Nutrition

  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 16.8 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 181 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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