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.
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.
Read MoreIt 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.
Read More 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.
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 the whole dish.
A classic, simple and tasty side dish. Thoroughly enjoyed the fresh taste of the corn and zucchini. Very nice Sara B.
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 kernels so it does not over power the sweet corn. My new favorite way to eat zucchini!
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 it a nice one skillet meal. I sprinkled some parmesan cheese on top, and we all gobbled it down. I will also use the recipe again when I just need a side dish- corn and zucchini go well together. Thanks Sara B!
This is the best recipe, it is super easy. Since I started making this recipe in winter I used frozen corn, about 2 cups.
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 (served it w quesadillas but I could see it as a side for any number of main dishes).
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!!!
Very colourful and delicious. I used red onion for additional colour. Also recommend is a bit of fresh garlic for those garlic lovers!
Super yummy. Easy to make. Thought it would b bland but not at all. I added one yellow squash.
This is a quick, yummy summer side dish that gets rave reviews each time I make it. I do use 1/2 butter, 1/2 olive oil, and have also added cilantro for a little extra flavor.
Fantastic!!!! My kids even liked the zucchini. Stuck to the recipe except I added a teaspoon of minced garlic.
This was very good. I started with the onions, then the zucchini and a bit later added the corn so it would stay crispy. We had company over and we all really liked it as a side dish. Also very pretty. I used some fresh basil as suggested by another reviewer.
This was so good. I used a pattypan squash instead of zucchini, since I had a nice one from the farmer's market. I used one leftover ear of corn that had been grilled. Using suggestions from others, I added one minced clove of garlic to the onion, and topped the whole thing with grated Parmesan and basil from the garden. We served it with yellow rice.
This had to be one of my favorite veggie sides. It was easy and yummy! Thanks!
This is the perfect side to a summer BBQ. The salt and butter were the only accompaniment needed. I used prepackaged corn on the cob to save time. It was delish!!
This is an amazing recipe! I always have to double it and we rarely have leftovers!
This was great! I added a red bell pepper and used a can of corn (it's not the right season for fresh), and we really enjoyed it. Since the recipe is pretty basic, I'm going to try it with other veggies, as well—I think it'd go great with yellow squash, green and yellow bell peppers, and so on. My only tiny complaint is that it isn't very colorful, but the red bell pepper did help. Thanks for the recipe!
I love this recipe! It is such a quick, easy and tasty way to get veggies on my family's plates. I use McCormick's minced onion when I'm short on time and that is just as good. Also, I use frozen corn. This is definitely a part of our regular rotation. Thanks for posting!
I made this for dinner , my family loved it . This is such a simple way to make veggies . If you don't have fresh corn I used canned corn kernels I also added garlic salt . Everyone wanted seconds .
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.
Delicious side of summer vegetables! Used Vidalia onion, that was the only modification.
I made this when I had a Zucchini overload which was months ago. So, I don't remember what I did to it. I do know that it was very good and we had it several times. Another great AR recipe!
OK, this is delicious and so easy!! The only thing I changed was less butter and I finely chopped an orange bell pepper that I had in my garden into it. SOOOOOOOOOO good!!
It was a nice, healthier side dish we enjoyed! I made a few changes: instead of a fresh onion, I used dried minced onion because my fiancee does not like the texture of onions. It worked using that and is handy if you don't have an onion around! Next, I used olive oil instead of butter. I would suggest using a pan covering for the veggies while it simmers because it seemed like it took longer to cook through the zucchini and the corn was browning a little as a result. Other than that, it was good!
Not a zucchini fan but I really liked this. I used frozen corn. Will try fresh next time.
As is, I found this very very bland. I tried a similar recipe that had cheddar cheese on the top and it was every worse. I was let down when this was finished. Only change I made was reducing the butter to 2 tablespoons upon making that similar recipe and finding it way too greasy. Then, I got an ingenious idea and stirred in 4 large tablespoons of deli style large chopped pickle relish into 1/2 the recipe. Oh yum, it tasted like a fresh chow chow recipe. I may attempt that again. ty
Made this tonight...I used two T of olive oil instead of butter. I added some diced green pepper. It was delicious and tasted so fresh!
As a noncook this recipe is awesome and easy without an overwhelming amount of ingradients. I ended up having to cook the onions a little longer then suggested, but everything turned out deliciously. Saved and will make again. I love how easy it is and how it doesnt break the bank for someone who doesnt quite have the home garden thing figured out yet(plants die in texas lol).
I really liked this. Great combo of flavors. Can't get fresh corn? Frozen works just as well and we can get fresh zuchinni here year-round. It's a very nice side dish and I'm sure that adding some variety (such as peppers) would work well.
made it once with butter as written; added garlic and a few grape tomatoes at the end of cooking time. So easy, so delicious. Made it a second time with olive oil and same additions for vegans--also incredibly delicious and simple. Served over coconut rice? Insane.
Brought to a family dinner and everyone said it was good! Great way to use up fresh zucchini.
Zucchini, corn and onions sauteed in butter, with seasonings of choice. You can't really go wrong.
Really easy to make and it was a big hit at our party. I didn't try it cause I thought it had a bit too much butter but I really watch my calories.
This turned out to be surprisingly good and so easy to make. I used only 2 tablespoons of butter and that was plenty. Great summer dish.
I made this dish today and tweaked a little. I added garlic, roasted red peppers and tomatoes then a little spice with some curry. It was delicious.
No changes, but I wonder how a little red or orange pepper would taste in it. I loved it !
Easy-peasy and absolutely DELICIOUS. My guests RAVED! Thank you for this wonderful recipe!
Great! I made as written except I reduced the butter by half. With fresh veggies this dish is perfect with just salt and pepper. On a side note, I would not try this with olive oil because it doesn't brown like butter, and the butter flavor is excellent.
Simple and delicious! I steamed the corn in the microwave beforehand. Then I sauteed the zucchini, and when it was about done to my preference, I added the corn. I had to fight the urge to add more flavoring and spices to this, but it's perfect the way it is and just adding sea salt and pepper. I've made this frequently, and this time I added a few squirts of lemon juice. Great recipe! UPDATE 7/29/20: One of my faves that I make frequently. I've been using a handful of thawed, frozen corn niblets. I added a handful of chopped fresh basil as a reviewer mentioned. That made a nice summer dish even better!
I used one whole shallot instead of onion, and frozen corn - still delicious!
Great, easy side dish. I did add cumin and a little garlic. I served this with steak and some sliced avocado. Next time I will add some green chiles, to spice it up a bit.
What a great recipe. I let mine sit over night for better flavor. Or you can prepare it early morning to have it ready for the evening meal.
Only changes, I made was that I added some red peppers,(for extra color) and a few sprinkles of seasoning salt(Lawrys). I split the recipe make half according to the recipe and the other half with the previously mentioned additions..both variations were truly enjoyed and consumed by our family and friends..??thanks again.
I added Basil and 3 diced Romas then sprinkled with a shreded romano/parmesean blend after...quite good.
This was really good. I browned half the butter, cut the onion, and added the rest of the butter later to melt in while it all cooked. My family really liked it a lot. Succotash without the tomatoes.
Excellent recipe. Like some of the other reviewers, I cut the amount of butter in half and it was still creamy and wonderful. For seasoning, in addition to salt and pepper, I sautéed 1 small clove of garlic, finely minced, toward the end of the cooking time for the onion. Then added 1/2 tsp of dried thyme while sautéing the zucchini and corn. My husband loved it and we’ll definitely make this again soon.
This was delicious. I followed the recipe but added a bit of curry. It tasted awesome.
Delicious! I used a whole small, sweet yellow onion and it gave the corn and zucchini so much flavor! My 10 year old asked for seconds and wanted to take leftovers to school tomorrow. Too bad there wasn't any left! He asked me to triple it next time. Thanks for the great recipe!
This was super good, but it could do with less butter. I think I'll try to cut the 1/4 C down to half, about 2 Tbs. next time and see how that goes. Great recipe!
I made it for Christmas dinner for 19 people, I didn't know if people would eat it, but they loved it. It was a great second vegetable, which ended up being the primary! Simple to make!
I made it for the first time for a small dinner party. It was excellent and very easy to make. This will become a regular side dish with fresh vegetables.
I've never left a review before, this was THAT good. Seems like it'd be a bit boring, but no, the flavors mix together so wonderfully! We doubled the recipe and did cut corn off the ears, but next time will probably just use frozen corn. I did add some parsley from my garden, a bit of dill and a bit of parmesan reggiano/asiago cheese mix, but not a lot.
I rarely comment on a recipe, but I had to for this one. It is EXCELLENT! I changed nothing from the original recipe except to stir in some chopped fresh basil from my garden at the end. The basil adds something magical. Yum!
So simple and great. What I like best is it can be so easily modified for portion size or taste. The only things I changed are I used canned corn, olive oil and just a touch of butter and threw in a bit of Italian seasoning. I look forward to making this again and discovering ways to change it up.
Pretty good with some minor changes. Added some garlic, pickled jalapenos, lime juice and cheese to round out the flavors a bit. Used a bit of pepper as called for in the main recipe.
No changes needed all produce from my allotment in Leicester England
I cubed the zucchini, and fired up my Evo grill, which is a large slightly arched griddle cooking surface. The grill was a little too hot when I put the butter on it, and the butter flew right off of the grill. I ended up not using much butter at all because of that, and used a little salt & pepper. The combination of fresh shelled corn and fresh zucchini is fantastic! I followed the recipe loosely with regard to portions, but used only the listed ingredients. Use freshly shelled sweet corn for exceptional flavor. This was a HUGE hit at a table of nine. Everyone loved it.
I make this regularly all summer long. The only thing I add is 1/2 tsp (or more to taste) ground cumin. Everyone who tries this loves it, even the kids!!
Easy- peazy. Great side dish the whole family enjoyed. Have made this multiple times. I make extra and then add grilled (boneless/skinless) chicken breast strips, chicken broth and some Cannellini beans and rice for a whole new meal the next day!
seeing that others noted the recipe's a bit plain as-is, I added fresh garlic, dried oregano, a bit of sugar, and a bit of bouillon. i also subbed with canned corn and it was wonderful. will make again.
Only change was to add a bit of garlic seasoning ... DELICIOUS! Will be making again and again.
Outstanding. I added sliced cherry tomatoes to give it some additional flavor and color.
Made this today for Church potluck. Added 1/2 T. of Johnny's Garlic Seasoning to it and left out onions, and it was gone! Quick! Next time will try adding diced tomatoes with green chilies for something different! Loved it!
This recipe was easy to cut in half since there are only two of us. My husband loved it. He told me it was a keeper.
Delicious, fast week night veggie. I used 2 small zucchini and 2 small summer squash. I only used 3 tbl of butter. It came together very quickly. As another reviewer mentioned chopping everything similar in size enhances the flavor.
Great recipe but felt it needed the flavor to be punched up a little. Added a dash of cayenne pepper, paprika, and sugar (to enhance the corn flavor). At the end, we added crumbled cortija and it was amazing!!
I love this, made it numerous times during the summer when fresh corn was in season along with zucchini. Will make this again.
Okay, so we have been making this in butter just with yellow squash which pairs perfect with the zucchini (all of the farmers even grew them together, which were friends so family farms they'd love sharing to show off their hard work lol) however my kid is very PICKY NOW! I know this corn is key. I'm making this with yellow squash added, I am giving it 5 stars since I the moment I read "Fresh Corn" to my favorite dish I knew it was a winner. My kid loves loves loves fresh, or canned corn in the winter like myself. Never touch frozen. We just can't like it lol. Thank you for corn though! More veggies are going to make it in her!
We will make this again, I would say it is 4 1/2 stars. I made a couple changes. I used frozen corn and I used margarine. I cut the zucchini in corn sized pieces. I added about a teaspoon of dried basil. I added everything at once and cooked it on medium heat with a lid on. I cooked it for about 15 minutes.
This was an easy and very tasty dish. I also added a couple or three shakes of Italian seasoning.
Absolutely loved this recipe!!! My husband couldn't stop raving about it!!!! And so very easy to prepare, thank you!!!!
