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.
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.
Zucchini and onion sizes vary, so that could have a bearing on how it turns out. We thought the garlic was a little too strong. Perhaps a larger zucchini would have helped. As others suggested, we used only 1-1/2 Tbsp butter.
* 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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