I love making Sauteed Zucchini and Corn when I want a quick, colorful side dish that feels fresh and light. The zucchini turns tender while the corn adds little bursts of sweetness. I find it perfect for summer meals, especially alongside grilled dishes.
Why You’ll Love This Recipe
I appreciate how simple ingredients come together in just minutes. I enjoy the natural sweetness of the corn paired with the mild, tender zucchini. It’s a versatile dish that works with almost any main course. I also like that it requires minimal prep and cooks all in one skillet.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium zucchini, sliced into half-moons
1 1/2 cups fresh or frozen corn kernels
1 tablespoon olive oil or butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon chopped fresh parsley or basil
1 tablespoon fresh lemon juice
Directions
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I heat olive oil or butter in a large skillet over medium heat.
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I add the zucchini and sauté for about 3–4 minutes until it begins to soften.
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I stir in the corn and cook for another 3–4 minutes, allowing the corn to heat through and slightly caramelize.
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I add the minced garlic and cook for about 30 seconds until fragrant.
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I season with salt, black pepper, and smoked paprika if I’m using it.
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I remove the skillet from the heat and stir in fresh lemon juice and chopped herbs before serving.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I sometimes add diced red bell pepper for extra color and sweetness. When I want a richer version, I sprinkle grated Parmesan over the top just before serving. I also enjoy adding a pinch of red pepper flakes for subtle heat. For a heartier dish, I toss in cooked quinoa or black beans.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the vegetables gently in a skillet over medium heat to maintain texture. I avoid overcooking so the zucchini doesn’t become too soft.
FAQs
Can I use canned corn?
I can use canned corn, but I drain it well and pat it dry before sautéing for the best texture.
How do I keep zucchini from getting soggy?
I cook it over medium heat and avoid overcrowding the pan so it can sauté rather than steam.
Can I make this dish ahead of time?
I prefer serving it fresh, but I can prepare it a few hours in advance and reheat gently before serving.
What herbs work best?
I like using parsley, basil, or even cilantro depending on the flavor profile I want.
Can I grill the vegetables instead?
I sometimes grill the zucchini and corn separately, then toss them together with lemon juice and herbs.
Conclusion
I find Sauteed Zucchini and Corn to be one of the easiest and most versatile side dishes I can make. The fresh flavors, quick cooking time, and simple ingredients make it a go-to recipe in my kitchen. It’s a dish I enjoy whenever I want something light, colorful, and satisfying.
Print
Sauteed Zucchini and Corn
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Description
Sauteed Zucchini and Corn is a quick, fresh, and colorful side dish featuring tender zucchini and sweet corn sautéed with garlic and brightened with lemon and herbs. It’s light, flavorful, and perfect for pairing with grilled or roasted mains.
Ingredients
- 2 medium zucchini, sliced into half-moons
- 1 1/2 cups fresh or frozen corn kernels
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon chopped fresh parsley or basil
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Add the zucchini and sauté for 3–4 minutes until it begins to soften.
- Stir in the corn and cook for another 3–4 minutes, allowing it to heat through and lightly caramelize.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Season with salt, black pepper, and smoked paprika if using.
- Remove from heat and stir in fresh lemon juice and chopped herbs before serving.
Notes
- Avoid overcrowding the pan to prevent steaming and soggy zucchini.
- Drain and pat dry canned corn before sautéing for better texture.
- Sprinkle grated Parmesan on top for extra richness.
- Add red pepper flakes for subtle heat.
- Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 4g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
