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Fresh Corn and Zucchini Saute

Rated as 4.81 out of 5 Stars
20

"This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish."
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Ingredients

25 m servings 178
Original recipe yields 4 servings

Directions

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  1. Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 178 calories; 12.5 16.8 3.5 31 181 Full nutrition

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Reviews

Read all reviews 200
  1. 262 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Once could certainly argue that this needs "seasoning," but I would argue this is perfect just as is - I like the fresh, clean, unenhanced flavor of good, fresh vegetables.

Most helpful critical review

It was pretty good. I found it a bit bland, so I added a can of Old El Paso chopped green chilies and a bit more seasoning.

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Once could certainly argue that this needs "seasoning," but I would argue this is perfect just as is - I like the fresh, clean, unenhanced flavor of good, fresh vegetables.

A classic, simple and tasty side dish. Thoroughly enjoyed the fresh taste of the corn and zucchini. Very nice Sara B.

Coming from a Hispanic background, in our culture we call this "calabacitas and corn" it's the same recipe only we add some mild or hot green chili to the bunch. Adds a nice spice and flavor to ...

We enjoyed this, very easy to make.

This simple dish was simply delicious! For two of us I used two ears of corn and two small zucchini and the rest the same. I think it is key to chop the zucchini not much bigger than the corn ...

This was very easy and quick and it's extremely versatile. I cut down to only 2 T butter; I liked the brown butter taste. I added some minced garlic and some leftover rotisserie chicken to make ...

This is the best recipe, it is super easy. Since I started making this recipe in winter I used frozen corn, about 2 cups.

This recipe is awesome! I make it all the time! Sometimes I use olive oil instead of butter and add red bell pepper for flavor/color. One of my favorite veggie dishes!!!

Easy and tasty. I added shredded fresh basil at the end for even more summery flavor. I also used only half the butter called for in the recipe--still plenty buttery. Delicious side dish (serve...