This sautéed corn and zucchini is the perfect taste of summer—sweet corn, tender zucchini, and a rich, cheesy finish. It's a simple, delicious side dish that lets fresh ingredients shine, ready in under 20 minutes.
Why You'll Love This Sautéed Corn and Zucchini
Slices of tender zucchini become soft and caramelized, their mild flavor a perfect partner to the sweet, crisp bursts of golden corn kernels. Together, they form a delightful contrast in both texture and taste, creating a side dish that's both comforting and fresh. We love pairing this dish with our hot honey salmon, brown butter cod, garlic butter salmon, and garlic butter chicken thighs. This corn and zucchini sauté is more than just a simple side; it's a testament to the beauty of fresh ingredients and effortless cooking. Here’s why we think you'll love it:
- Quick and Easy: This side dish is one of our summer favorites. It comes together with just a few simple steps, making it perfect for busy weeknights.
- Fresh and Flavorful: The natural sweetness of the corn and the mildness of the zucchini are enhanced by a sprinkle of spices and rich Parmesan cheese.
Sautéed Corn and Zucchini Ingredients
Ingredient Notes
Here are a few notes on some of the key ingredients to make this corn and zucchini recipe. See the recipe card below for exact measurements.
- Zucchini: Fresh zucchini should be firm to the touch with dark green, glossy, smooth skin.
- Fresh Sweet Corn: When summer corn isn't in season, feel free to use frozen, thawed corn.
- Spices: This easy side dish is seasoned with a simple but powerful mix of Italian seasoning, garlic powder, paprika, black pepper, red pepper flakes, and salt.
- Oil & Butter: Mixing olive oil and butter helps prevent burning, while adding a rich buttery flavor.
- Parmesan Cheese: For the best flavor and texture, grate your own Parmesan from a block. Pre-shredded cheese often contains anti-caking agents like cellulose, which can prevent it from melting smoothly and dilute the rich, nutty flavor.
Find the printable recipe card with full instructions and measurements below.
How To Make Sautéed Corn and Zucchini
Here's an overview of how to make this recipe. For complete instructions, you can jump to the recipe card.
- Step 1: Prepare the vegetables. Using a sharp knife, cut the zucchini into 1-inch slices, then slice the kernels off the corn cobs.
- Step 2: Sauté the zucchini. In a large skillet, melt the oil and butter over medium-high heat. Add the zucchini slices in single layers and cook for about 4 minutes, undisturbed, until they are crisp-tender and golden brown on one side.
- Step 3: Sauté the fresh corn kernels. Next, add the corn and sauté for another 2 minutes, until golden and plump.
- Step 4: Add the spices and cheese. Stir in the spices and cook for 1 more minute, using a spatula to mix everything. Turn off the heat and grate the Parmesan cheese over the top. Give the dish one last quick stir, then serve immediately.
Ways To Serve
This sautéed zucchini and corn recipe is the perfect summer side dish that pairs well with a variety of main courses, especially those that are grilled or roasted. The sweet and savory flavors of the vegetables complement many different proteins, including our garlic herb salmon, baked chicken breast, spicy chicken burger patties, and honey dijon mustard chicken thighs.
Storage
- Storage: This sautéed corn and zucchini recipe is best enjoyed fresh; however, if you do have leftovers, you can store them in an airtight container in the refrigerator for up to two days.
- Reheating: To reheat the dish, you can warm it on the stovetop in a skillet over medium heat for a few minutes, or in the microwave in a microwave-safe dish for 1-2 minutes.
Common Questions
Yes, you can use fresh, frozen, or even canned corn for this recipe. If you're using frozen corn, just be sure to thaw it first before sautéing.
More Corn Side Dish Recipes You'll Love
- Creamed Corn - You will love the savory, sweet decadence of this corn dish.
- Gluten-Free Corn Casserole - The perfect side dish, and a reader favorite! It goes well with any main course and is most popular during the holidays.
- Mexican Street Corn - Fresh corn on the cob with a spicy crema, fresh herbs, and cheese. A great way to celebrate Cinco de Mayo.
I hope you love this sauteed zucchini and corn recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Sautéed Corn and Zucchini with Parmesan
Ingredients
- 1 pound medium zucchini, diced
- 2 cups (320g) fresh corn, husks and silks removed, kernels cut off cob (about 3 ears)
- 1 tablespoon (15ml) olive oil
- 1 tablespoon (14g) butter
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons Parmesan cheese, grated
Instructions
- Prepare the zucchini. Cut the zucchini into 1-inch cubes.
- Prepare the corn. Lay the corn cob flat on a cutting board. Using a sharp knife, slice off a row of kernels from one side of the cob. Turn the cob so the newly flat cut side is resting on the cutting board. This creates a stable base. Continue slicing off the kernels on the remaining sides, rotating the cob as you go.
- Sauté the zucchini. In a large skillet, melt the oil and butter over medium-high heat. Once the skillet is warm, add the zucchini slices in single layers and cook for about 4 minutes, undisturbed, until they are crisp-tender and golden brown on one side.
- Sauté the corn. Move the zucchini to one side of the pan and add the corn. Sauté for another 2 minutes, until the corn is golden, plump, and tender.
- Add the spices. Sprinkle the Italian seasoning, garlic powder, paprika, red pepper flakes, salt, and black pepper over the vegetables. Stir with a spatula to evenly coat everything. Continue cooking for one more minute to bloom the spices and release their aroma.
- Add the cheese. Turn off the heat and grate the Parmesan cheese over the top. Give the dish one last quick stir, then serve immediately.
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