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.

Sara B.
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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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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

178 calories; 12.5 g total fat; 31 mg cholesterol; 181 mg sodium. 16.8 g carbohydrates; 3.5 g protein; Full Nutrition

Reviews (236)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2014
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 More
(58)

Most helpful critical review

Rating: 3 stars
08/21/2016
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. Read More
(2)
319 Ratings
  • 5 star values: 267
  • 4 star values: 47
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/28/2014
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 More
(58)
Rating: 5 stars
05/28/2014
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 More
(58)
Rating: 5 stars
05/23/2013
A classic simple and tasty side dish. Thoroughly enjoyed the fresh taste of the corn and zucchini. Very nice Sara B. Read More
(30)
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Rating: 5 stars
04/30/2014
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. Read More
(28)
Rating: 5 stars
08/15/2013
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! Read More
(17)
Rating: 5 stars
06/19/2013
We enjoyed this very easy to make. Read More
(16)
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Rating: 5 stars
08/23/2013
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! Read More
(15)
Rating: 5 stars
05/18/2014
This is the best recipe, it is super easy. Since I started making this recipe in winter I used frozen corn, about 2 cups. Read More
(14)
Rating: 5 stars
10/09/2013
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!!! Read More
(11)
Rating: 5 stars
07/19/2013
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). Read More
(9)
Rating: 3 stars
08/21/2016
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. Read More
(2)