Recipe of Ultimate Sautéed Zucchini And Corn

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sautéed zucchini and corn. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Sautéed Zucchini And Corn is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Sautéed Zucchini And Corn is something which I’ve loved my whole life.

Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings. This is a great way to use two of the season's most bountiful crops. So in an effort to use it up all this zucchini, I decided to make a super easy side dish with some roasted corn I had in the freezer, dressing it up a bit with dried herbs, a squeeze of lime juice and fresh cilantro leaves. Sautéed zucchini, bell peppers, and corn with seasonings that you've already got in the pantry.

To begin with this recipe, we must prepare a few ingredients. You can have sautéed zucchini and corn using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Sautéed Zucchini And Corn:

1. Take 2 tbsp Unsalted butter
2. Make ready 1 large Leeks
3. Prepare 1 medium Zucchini or yellow Squash
4. Make ready 2 medium Ears corn
5. Make ready 2 tbsp Heavy Cream
6. Take 1/4 cup Chiffonade of basil
7. Get 1 tbsp Lime juice
8. Make ready Salt and pepper

Add the corn, zucchini, garlic and oregano. When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like Chili Rubbed Flank Steak with Corn and Summer Corn. This versatile side dish of sauteed zucchini with corn and roasted peppers is a great complement to any entree. When your zucchini plants produce more than you can keep up with, this recipe is perfect for using up some of your garden's bounty.

Instructions to make Sautéed Zucchini And Corn:

1. Let's prepare all the ingredients : halve the leek, wash and slice crosswise into very thin half-moons. Cut kernels from the cub, stand the cob on one end, and slice downward with a sharp knife. ( keep the blade against the ear), brush zucchinis and cut into 1/4 inch dice. Cut basil chiffonade
2. Melt butter in a large skillet over medium high heat until foamy.
3. Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.
4. Add zucchini and corn and cook until tender and color is bright , about 2 minutes. If you think is still firm, close the skillet with a lid, steam about 2 mins. Do not over cook
5. Stir in cream and basil and season with salt and pepper. Add lime juice,
6. Serve warm, Garnished with basil leaves if desired.

This versatile side dish of sauteed zucchini with corn and roasted peppers is a great complement to any entree. When your zucchini plants produce more than you can keep up with, this recipe is perfect for using up some of your garden's bounty. Melt butter in a large skillet over medium-high heat until foamy. Add leeks and season with salt. This sauteed zucchini and corn recipe is perfect for a quick side dish on a weeknight!

So that’s going to wrap it up for this exceptional food sautéed zucchini and corn recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!