Whip up this simple yet satisfying corn and zucchini saute! With fresh sweet corn, tender zucchini, and a rich, buttery sauce, it’s a mouthwatering side that captures the best of summer—but tastes great any time of year.
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I love throwing this together when zucchini and corn are garden fresh, but honestly, a few simple swaps make it easy to make any season. It’s one of those easy sides that go with just about anything—grilled steak, BBQ chicken, or even stuffed peppers. Perfect for a quick, flavorful weeknight dinner!
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📖Why My Recipe Works
- Cutting into matchsticks or small cubes ensure the veggies cook quickly and evenly, with no big chunks, tough skins, or mushy centers.
- Broth and butter combine to add flavor without much work. They create a light sauce that let the vegetables shine.
🧾Ingredient Notes
- Zucchini – This recipe calls for zucchini, but yellow squash works just as well. Use whichever looks better or fresher at the store.
- Fresh Corn – Fresh off the cob is ideal in summer, but frozen corn works great too. No need to thaw. But do not use canned corn.
- Butter – I recommend unsalted butter so you can better control the overall saltiness of the dish.
- Chicken Stock – Use low-sodium stock to keep things flavorful without overpowering the veggies. You can easily swap in vegetable broth to keep it vegetarian.
- Red Pepper Flakes – Just a pinch adds a little bit of heat. Adjust to taste or skip if you’re not into spice.
- Fresh Herbs – A mix of parsley and chives adds brightness and color. But use what you have on hand! In late summer, fresh basil always makes a good addition.
⏲️How to Make Sauteed Zucchini and Corn
- Cut the zucchini evenly into ½-inch cubes so they cook quickly without becoming mushy. Use a sharp knife to cut the corn kernels off the cob. Slice close to the base of each kernel.
- Make sure the oil and butter are hot before adding the vegetables, so they sear instead of steaming. Let the zucchini and corn sit in the skillet for a minute before tossing.
- Cook until the broth evaporates. The veggies should still be tender and crisp, and not mushy. Stir in fresh herbs off the heat, right before serving.
👩🏻🍳 Expert Tips
- The key is to cut the zucchini into cubes, not rounds or slices. Cubes cook more evenly and hold their shape better. Other shapes won't cut at the same rate and might become mushy or undercooked.
- If your zucchini seems watery, pat the cubes dry with a paper towel before cooking.
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📖 Recipe Card
Sautéed Zucchini and Corn
This sauteed zucchini and corn is my go-to recipe for a light, fresh, and flavorful side dish. Quick, easy, and made with simple ingredients, this dish will be on your dinner table in 15 minutes!
Servings: 4
Ingredients
- ¾ pound zucchini
- 3 ears fresh corn
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- ⅓ cup chicken stock
- 2 Tablespoons minced parsley
- 2 Tablespoons fresh chives or basil
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Instructions
- Cut the zucchini into small ½-inch cubes. Use a knife to remove any seeds or excess moisture, if needed.¾ pound zucchini
- Heat the oil, butter, salt, and pepper in a large sauté pan over medium-high heat. Add the zucchini, corn, and thyme, and toss to coat with the oil mixture.¾ pound zucchini, 2 Tablespoons olive oil, 1 Tablespoon unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon red pepper flakes, 3 ears fresh corn
- Add the chicken stock and cook until the liquid evaporates, about 5 to 7 minutes. The vegetables should still be firm; do not overcook!⅓ cup chicken stock
- Stir in the fresh herbs and serve.2 Tablespoons minced parsley, 2 Tablespoons fresh chives
Notes
- The cutting of the zucchini and squash is important to the overall success of this recipe.
- Vegetables sliced into rounds or half moons will not cook at the same rate.
🌡️ Storing Leftovers
- Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or on a skillet over medium heat. Do not freeze.
Equipment
Nutrition
Calories: 161kcal | Carbs: 7g | Protein: 5g | Fat: 14g | Fiber: 2g | Sugar: 4g
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