There’s only so much zucchini and sweet corn a person (at least most persons!) can eat at one time. This often leads to a few extra ears of corn or some zucchini residing in your refrigerator, nearing “the time to toss!”
Here’s a quick recipe that uses both of these foods. After you make it once, you’ll never need to refer to it again … it’s that easy!
SAUTEED SWEET CORN AND ZUCCHINI
Doubling the ingredients works just fine if you want more of this recipe; however, you may be more successful if you use a larger skillet for double the recipe]
- 1 teaspoon butter or margarine
- 2 husked and washed ears of sweet corn with silk removed (Pat dry with a clean towel or paper towels
- 1 young, small zucchini, washed and cut into approximately 1/2-inch chunks
- 1 tablespoon finely chopped onion
- Salt and pepper to taste
- Melt the butter or margarine in a medium-sized skillet over low heat.
- Cut the corn from cobs, cutting close to the cob.
- Add corn, zucchini and onion to the skillet. Cook over low heat for about 6 to 8 minutes or until vegetables are warmed throughout and zucchini is tender crisp. Stir periodically.
- Season with salt and pepper to taste.
- It’s OK to use a somewhat larger, more mature zucchini in this recipe … however, a larger zucchini is likely to have formed seeds. You’ll need to scrape these out before chopping the zucchini. I like to scoop them out with the tip of a teaspoon-size measuring spoon.
- Just a reminder to remove any stray silk from the corn and zucchini before serving or it may look like some hairs have fallen into your vegetables. :=)
Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org