The perfect way to use two of summers most bountiful crops. Fresh corn, zucchini and red onion make a fresh, clean, and light summer side dish or salad.
This is such a versatile recipe. Add some of your favorite spices, garlic or fresh herbs like basil or mint. Add shrimp or chicken to make a super delicious light meal. This side dish or salad is great served warm or cold, so the options are endless.
I do not tend to add a lot of extra spices or herbs because I like the fresh unenhanced flavor of the fresh veggies.
If corn is not in season, you can use frozen. For a little more color and flavor, char the corn on the grill. You really can’t go wrong with this simple dish.
You will need:
Not pictured – olive oil.
Dice the zucchini and onion. You want all the veggies to be around the same size as the corn.
Cut the corn kernels from the cob. The easiest way is to place a smaller bowl in a large bowl upside down. Then using a sharp chef’s knife, slice downwards trying to keep the knife straight to get the full kernel, but not the cob. The large bowl will contain the corn as you cut – most of the time anyway. Continue to rotate until you have removed all of the corn.
Pre-heat a tablespoon or two of olive oil and butter on medium heat. Sauté onions, corn and zucchini until slightly softened but still al’ dente. Remove from heat, place in your favorite serving bowl and serve.
Easy and delicious!
For a super simple light and satisfying meal, add a piece of grilled chicken. Perfection.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 2 ears of corn on the cob (if not in season just use frozen)
- 2 small or 1 medium to large zucchini
- 1/2 cup red onion
- salt and pepper to taste
Instructions
- Chop zucchini into lengthwise strips and then dice. For best results, try to cut the zucchini to be the same size as the kernels of corn.
- Dice the onion (medium - around the same size as the other veggies).
- Remove corn kernels from the cob.
- Heat butter and olive oil in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes.
- Cook and stir onion, corn and zucchini in the melted butter until barely tender, about 8 minutes. Season with sea salt and pepper.
Notes
To quickly turn this side dish into a main meal, add a piece of grilled chicken or other protein.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 155 |
| % Daily Value* | |
| Total Fat 13.1g | 17% |
| Saturated Fat 4.7g | 24% |
| Cholesterol 15mg | 5% |
| Sodium 49mg | 2% |
| Total Carbohydrate 10.4g | 4% |
| Dietary Fiber 1.9g | 7% |
| Total Sugars 2.8g | |
| Protein 1.9g | |
| Vitamin D 4mcg | 20% |
| Calcium 15mg | 1% |
| Iron 0mg | 2% |
| Potassium 257mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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