Recipe by Jon Cline from vegas
"A real tasty side dish. Top with Parmesan cheese for added flavor."
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1 (15.5 ounce) can
sweet corn, drained
black olives, chopped
Cajun seasoning blend (such as Tony Chachere's®)
My family really enjoyed this recipe, however I did only use a half a stick of butter instead of a whole.
Different side dish. I had abundandt zucchini from garden, tried this, it was ok. Don't know if I'd make it again.
This was an easy and delicious side dish. I used half the amount of butter. Also, I sautéed the onion until soft, then added the other vegetables and quickly sautéed them until al dente. It’s a wonderful dish.
This is fantastic and a crowd pleaser! Way too much butter though. I cut the butter to about one tablespoon and it was plenty. I usually serve this with my enchilada's. It's a nice compliment. Enjoy!
This was very tasty. I needed a side dish so I decided to try. Thanks.
Easy with a good amount of flavour. Don't saute too long or corn may go mushy.
I had 4 small zucchini, in my fridge, I didn't know what to do with them. I made a spaghetti and meatball dinner, for myself and decided that this as a side dish would be great since I had all the ingredients. I was too lazy to saute , so I sliced, the zucchini and the red, onions and chopped the garlic and everything else and layered it into a glass baking dish, and drizzled it with a little olive oil and dotted it with 2 tbs. of butter. (I used frozen corn, by the way). I didn't feel like getting my Cajun seasoning, so I just sprinkled it with a little salt and pepper. I covered the dish with parchment paper and sealed it with tin foil. This smelled so wonderful baking in a 375 degree oven for 40 minutes. The taste was even better, it was great with my meatballs and spaghetti! I was never a big fan of zucchini, but I will be making, this dish often. The lazy girl that I am, will always bake it !
The whole family like it a lot. I used less then half of the butter. I used just enough to saute the onion and zucchini. After adding the corn I added some left over white rice and heated it through. Then I topped it off with some shredded parmigiana cheese. I will defiantly make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Jon's Corn and Zucchini
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 145
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