This Sauteed Corn and Zucchini is a summertime side dish that I find myself making over and over again. It takes less than 20 minutes to make and is a light and fresh dish that pairs wonderfully with grilled meats. Leftovers taste just as good and will last for up to 4 days in the fridge.

Sauteed Corn & Zucchini


  • This sauteed corn and zucchini side dish is perfect for summer. It’s a fantastic way to showcase some of my favourite summer produce that is in abundance this time of year.
  • It takes less than 20 minutes to make start to finish
  • It’s a great make ahead dish for a summer barbecue or large gathering that everyone will enjoy
  • Leftovers will keep for up to five days in the fridge and reheat well.
  • It’s an incredibly versatile dish that you can modify by adding bacon, shrimp, more herbs, spices or cheese. 
  • It only requires a handful of simple of ingredients including fresh summer corn, zucchini, parsley, chives, butter or ghee, salt, pepper and vegetable or chicken stock. I also like adding in a little feta at the end. To give this dish some creaminess, although if you are dairy free


Sauteed Corn & Zucchini


This one pan sauteed corn and zucchini contains just a handful of simple ingredients:

  • Corn: fresh off the cob is best, but if you aren’t able to find any then frozen or canned also works 
  • Zucchini
  • Chives and parsley: only use fresh herbs in this dish which add a nice freshness
  • Stock: either chicken or vegetable stock works 
  • Butter or ghee: You can use butter or ghee 
  • Salt and Pepper: pepper adds a really nice spiciness and salt helps to bring out the flavours in the dish
  • Feta: adds a nice salty creaminess to this dish but can easily be skipped if you are on a dairy free diet. 



Sauteed Corn & Zucchini


  1. Start by cutting the zucchini, remove both ends and then cut the zucchini in half lengthwise. Next slice the zucchini very thinly into half circles, I like to cut the zucchini almost paper thin.
  2. Melt 1 tbsp of butter or ghee in a large skillet an add in the zucchini. Saute for a few minutes before adding the chicken or vegetable stock and then leave everything to cook until all of the stock has evaporated and the zucchini slices are very tender.
  3. Next add in the corn and butter or ghee and saute for approximately 5 minutes until the corn becomes tender
  4. Finally add in the salt, pepper and fresh herbs. Stir everything together and remove from the heat before adding the crumbled feta (if using).



I find that fresh corn cut off the cob works best for this dish, but if you aren’t able to find it, then you can use canned corn instead. You will need approximately 4 cups of corn which is approximately 2 cans. 



During the summer when fresh corn is in abundance and relatively cheap to buy, I like to buy a large amount, cut it off the cob and then freeze it in 2 cup portions in ziploc bags to use during the colder winter months. You can use frozen corn to make this recipe, although I recommend allowing it to thaw first and draining any excess liquid before adding it to the pan.  



Parsley and chives are the two herbs I like to add to this side dish because they grow in abundance in my garden. I like the slight spiciness that chives add to this dish, and parsley add a freshness to each bite. If you do not have chives, they can be replaced with finely chopped scallions. Other herbs that would work well in this dish include, basil, chervil or thyme and for the best flavour recommend using only fresh herbs. 



While I think that this sauteed zucchini and corn recipe is delicious as written, you can use it as a base and modify it in a number of different ways:

  • Add bacon: if you would like to include bacon to add a salty crunch, fry the bacon in the pan until crisp and then set it aside on a plate. Drain all but 1 tbsp of bacon fat from the pan and continue with the recipe, cooking the zucchini in the bacon fat and then adding in the corn. Chop up the bacon and only add it to the corn and zucchini right before serving so that it remains crispy.  
  • Use onions: I wanted to make this recipe as basic as possible, so I did not include onion, but feel free to add 1 finely diced onion in with the zucchini. 
  • Add garlic: add 1 or 2 cloves of minced garlic to the pan when you add in the corn. 
  • Make it spicy: to give this sauteed zucchini and corn a kick of spice add in 1 finely diced jalapeno with the corn or alternatively stir in 1 tsp of chili flakes or a pinch of chili powder. 
  • Use a variety of zucchini: add in a combination of both yellow squash and zucchini or just yellow squash depending on what you have. 
  • Add shrimp: To make this a filling meal perfect for a hot summer night, add in sauteed or grilled shrimp. I find that the flavour of shrimp work fantastically well with the zucchini and corn. 


Sauteed Corn & Zucchini


This sauteed zucchini and corn dish is a side dish I make on repeat all summer long for guests because it’s so easy to make and best of all, can be made in the morning and then quickly reheated a few minutes before serving. If you wanted to maximize the fresh flavours I recommend only adding in the fresh herbs and crumbled feta right before serving to prevent the herbs from becoming wilted and ensuring the bits of crumbled feta hold their shape. 




Leftover sauteed corn and zucchini will last for up to 4 days stored in an airtight container in the fridge. Leftovers are delicious cold or alternatively can be quickly reheated for approximately 5 minutes in a large skillet on medium high heat or for 2 minutes in the microwave. 



Sauteed Corn & Zucchini


Here are a few more zucchini recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Sauteed Corn & Zuchinni

Every Last Bite
This Sauteed Corn and Zucchini is a summertime side dish that I find myself making over and over again. It takes less than 20 minutes to make and is a light and fresh dish that pairs wonderfully with grilled meats. Leftovers taste just as good and will last for up to 4 days in the fridge.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Diets Gluten Free
Servings 4
Calories 162 kcal


  • 2 large zucchini approx 1lbs, cut in half and then into ¼ inch thin slices
  • 3 tbsp butter
  • 1/2 cup chicken or vegetable stock
  • 4 cups corn approx 4 ears corn
  • 1 teaspoon salt
  • ½ teaspoon fresh black pepper + more if you prefer added spice
  • ¼ cup chopped chives
  • ¼ cup chopped parsley
  • 2 oz crumbled feta


  • In a large skillet melt 1 tbsp butter on medium high heat. Add in the sliced zucchini and sautee 3-4 minutes before adding in the stock. Leave the zucchini to cook for 5 minutes until all of the liquid has evaporated.
  • Add in the corn plus the remaining 2 tbsp of butter, salt and pepper. Saute for another 4-5 minutes until the corn is cooked and starts to brown
  • Stir in the herbs, crumble the feta overtop and stir through before serving.
Calories: 162kcalCarbohydrates: 34gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 606mgPotassium: 405mgFiber: 4gSugar: 8gCalcium: 27mgIron: 1mg
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