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.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Gluten Free
Servings: 4
Calories: 162kcal
Author: Every Last Bite
Ingredients
2large zucchiniapprox 1lbs, cut in half and then into ¼ inch thin slices
3tbspbutter
1/2cupchicken or vegetable stock
4cupscornapprox 4 ears corn
1teaspoonsalt
½teaspoonfresh black pepper + more if you prefer added spice
¼cupchopped chives
¼cupchopped parsley
2ozcrumbled feta
Instructions
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.