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Easy 10-Minute Skillet Zucchini & Corn Saute Recipe

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This quick skillet zucchini and corn sauté is the perfect summer side dish, ready in about ten minutes. Sweet corn gets charred, zucchini stays tender-crisp, and the whole thing comes together with butter, garlic, and fresh herbs for a simple, crowd-pleasing vegetable dish.

Ingredients

Scale
  • 2 medium zucchini (about 1 pound), cut into ¼-inch half-moons
  • 3 ears fresh corn (or 2 cups frozen corn, unthawed), kernels cut off the cob
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon fine sea salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh herbs (basil, parsley, chives, or mix), optional

Instructions

  1. Prep your vegetables: Wash zucchini, trim ends, and cut into ¼-inch thick half-moons. Shuck corn and cut kernels off the cob into a large bowl. Mince garlic and set aside.
  2. Place a large cast iron skillet or heavy-bottomed pan over medium-high heat and let it warm up for 2 to 3 minutes until a drop of butter sizzles immediately.
  3. Add 2 tablespoons butter and 1 tablespoon olive oil to the hot pan, swirling to coat the bottom evenly.
  4. Add corn kernels in a single even layer. Let them sit undisturbed for 2 minutes to develop golden-brown spots. Stir and cook another minute until nutty and sweet. Transfer corn to a plate or bowl.
  5. Add zucchini to the same hot pan in a single layer (work in batches if needed). Cook undisturbed for 2 minutes, then stir and cook another 1 to 2 minutes until golden-brown patches appear but zucchini is still tender-crisp.
  6. Push zucchini to one side of the pan and add minced garlic to the empty space. Cook for about 30 seconds until fragrant, then stir into the zucchini.
  7. Return corn to the pan with zucchini. Stir together and cook for another minute to meld flavors.
  8. Remove pan from heat. Season with salt and pepper to taste. Toss in fresh herbs if using. Transfer to a serving dish and adjust seasoning if needed.

Notes

Don’t overcrowd the pan—work in batches if needed to avoid steaming the vegetables. Pat zucchini dry after washing to prevent excess moisture. Season at the end, not the beginning, to avoid drawing out water. Let vegetables rest undisturbed for proper browning. Best served fresh; leftovers can be stored in the fridge for up to 3 days but texture will soften.

Nutrition

Keywords: zucchini corn sauté, summer side dish, quick vegetable recipe, skillet zucchini, corn sauté, easy side dish, 10-minute recipe

Find it online: https://norasfoods.com/easy-10-minute-skillet-zucchini-and-corn-saute-recipe/