If you are looking for a simple way to use up a few ears or corn or any zucchini you might have on hand, this corn with zucchini and onions recipe is the perfect side dish to serve during the late summer months. I suppose it would just as great in the winter time if you wanted to use frozen corn, but by then my love affair with zucchini is pretty much over and I need a break from it.
Ingredients
2 cups corn kernels {4 ears of corn}
1 small sweet onion, chopped {I used a Walla Walla onion}
2 cups chopped zucchini {1 medium}
2 gloves of garlic {minced}
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Saute the chopped onion in 1 tablespoon of butter and 1 tablespoon of olive oil until translucent and lightly browned {about 5 minutes}.
Stir in zucchini, and cook for an additional 2 minutes. Add corn, garlic, lime juice, 1 tablespoon olive oil, 1 tablespoon butter, cumin, and salt and pepper and cook for about 3 minutes, or until the corn is nice and tender.
This corn recipe makes a perfect side dish to bring along to a pot luck, just double or triple the recipe. Yum!
Fast, Fresh & Green
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Kari says
OMG!!! I made this tonight, and I almost foundered I ate so much. it is ‘da bomb!!!
Polly says
This is exceptional! And so versatile! I make it two or three times a week now! Everything is in season, so it’s easy and inexpensive. And so darn good! We sometimes have it as a side dish, and sometimes as a main dish. I added drained/rinsed black beans, and it was great. I’ve also added shredded chicken breast, and bacon. It’s delicious. I’m busy freezing plenty of corn and zucchini and onions so I can make this in the winter. I’m using your very handy freezing guide, Mavis. Thank you!