Rating: 5 stars 4.8
362 Ratings
  • 5 star values: 305
  • 4 star values: 50
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

178 calories; protein 3.5g; carbohydrates 16.8g; fat 12.5g; cholesterol 30.5mg; sodium 181.2mg. Full Nutrition
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