Sauteed Corn and Zucchini – A delicious and healthy side dish for dinner using fresh corn and fresh zucchini.
Sauteed Corn and Zucchini
One of the best things about summer is the abundance of fresh vegetables! If you are a vegetable lover like we are, then you know there are endless ways to prepare fresh summer zucchini.
If you scour the friendly farmer’s markets in search of the perfect vegetable medley, this would definitely be one of them. Zucchini goes so well with fresh corn off the cob, and the garlic adds lots of flavor and healthy nutrients. Fresh or dried herbs keeps the delicious freshness of summer foods. Reasons to Shop Your Farmers Market for Fruits and Vegetables
How to Cut Fresh Zucchini – Cut slices of zucchini into 1/4 pieces. Slice the zucchini into small round pieces and then cut those pieces in half – then cut those in half again.
Ingredients Needed for Sauteed Corn and Zucchini
- Fresh Corn on the Cob – or can also use thawed frozen corn.
- Fresh Zucchini
- Olive Oil
- Garlic – chopped fresh garlic cloves
- Lemon
- Parmesan Cheese – grated or shredded will work just fine.
- Basil, Thyme and Parsley
How to Make Sauteed Corn and Zucchini
- Prep the corn if using fresh corn on the cob and slice the zucchini.
- Cook the zucchini in butter and olive oil for about 5 minutes, lightly salt and pepper.
- Add in the garlic and cook for about 30 seconds.
- Next, add in the corn and herbs, stirring with a spatula to combine. Cook for about 2-3 minutes.
- Squeeze with lemon and sprinkle with Parmesan.

Your Family Will LOVE your fresh corn and zucchini saute with fresh herbs.
- 1 tablespoon butter
- 1 tablespoon olive oil divided
- 1 medium Zucchini (about 3 cups sliced)
- 2 cloves garlic, diced fine
- 2-3 cooked ears of corn. cut the kernels from the cob
- salt & pepper to taste
- squeeze of fresh lemon
- 1/2 tablespoon Parmesan cheese
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh basil, chopped
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Saute the zucchini in oil and butter for about 5 minutes or until almost tender. Salt & pepper lightly as it cooks.
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Add the garlic and let cook for about 30 seconds.
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Add the corn and herbs, cook gently for about 2-3 minutes.
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Squeeze some lemon over all and sprinkle with Parmesan cheese if desired.
This recipe is perfect if you have any leftover corn on the cob. If not, cook about 6 ears and use the leftover fresh corn all week.
How to Cook Fresh Corn on the Cob
Fill a large pot with water. Salt water to taste, but make sure to use enough salt. Bring the salted water to a boil and then add the corn.
Let corn cook for 7-10 minutes. Remove corn to a plate with metal tongs. Once corn has cooled enough to safely touch, use a sharp knife to slice away the corn kernels from the cob. Brush a little
Additions and Variations:
Add a little zippity of lemon and then sprinkle with Parmesan cheese and you are in vegetable heaven. So don’t miss out on your weekly trip to the farmer’s market! Make fresh vegetables every night for dinner this summer while you have the chance. Summer will be gone before we know it!
This healthy zucchini and corn sauté is perfect for a quick side dish for dinner and then toss the leftovers with some chicken chunks and serve over pasta for another quick & easy meal.
Other Vegetable Recipes you will Love:
Easy Rice and Peas
Turkey Zucchini Burgers
Ground Turkey Zucchini Meatballs Recipe