This is a very simple side dish that is easy to make, and pairs well with most meats. I am not a huge zucchini fan, but I cook it when I get tired of the same old other vegetables over and over, and this recipe makes it taste great. It is also pretty healthy, except maybe for all the butter, but that makes the flavor. We serve it as a side with grilled chicken, baked salmon, baked breaded chops, or a grilled steak. It also works well piled on top of white rice.
TIPS: You can cut the kernels off of fresh corn here and that takes this recipe a notch above, but you can also use canned or frozen corn in the off season. You could substitute olive oil for some of the butter but it won’t have the same buttery flavor absorbed into the zucchini. In the summer, tossing in some fresh thyme or basil is also good.
Corn and Zucchini Sauté
Ingredients
- 4 Tbsp butter
- 1/2 C onion small dice
- 1 garlic clove minced
- 2 C chopped zucchini 1/2-3/4 inch dice
- 1 1/2 C corn (fresh off cobb, canned, or frozen)
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Instructions
- Heat butter in a large skillet over medium heat until melted. Cook onion, stirring occasionally until it starts to soften, about 4 minutes. Add garlic and sauté another minute until onion is translucent.
- Add zucchini and cook, stirring occasionally, until zucchini is softened and crisp-tender.
- Add corn, salt and pepper, and continue stirring and cooking until corn is cooked (if fresh corn) or heated though, about 3 more minutes.
- Enjoy!