Need a new way to enjoy summer vegetables? Try this quick and easy zucchini corn saute featuring peppers too. It can be spicy or mild – you decide.
This year, I’m growing my own zucchini for the first time. So far, it’s going very well. The spiralized zucchini you see in the photo above are from my very own EarthBox. The plants I bought were the last the nursery had and they were pretty pathetic-looking. As soon as I planted them, they really took off. Hat tip to the CompostMaster for reminding me to water every day.
I love flexible recipes like this zucchini corn saute, especially when I find unusual varieties of squash at the farmers’ market. Last week, I discovered a pale green zucchini called Aban, a Lebanese variety. I paired it with golden zucchini and didn’t use the spiralizer (see below). One recipe, two amazing variations. Experiment and make this recipe your own. No spiralizing required.
If you like spicy food, use your favorite hot pepper. If you don’t, use bell pepper or a can of chopped green chiles if they are mild enough for you.
Easy Zucchini and Corn Saute
- 3 zucchini or other summer squash about 3/4 pound, ends trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 large onion thinly sliced
- 2 cloves garlic finely minced
- 1 cup corn kernels fresh or frozen
- 1/2 jalapeño minced or 1/4 cup chopped bell pepper
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- If you have the proper equipment, spiralize the zucchini and cut any long strands to about 6-inch lengths. If not, cut zucchini in half lengthwise, then cut crosswise into half-moons.
- Heat oil in a large skillet over medium heat.
- Add onion and garlic. Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add zucchini, corn, and peppers and stir well. Cover and cook, stirring occasionally, until zucchini is tender-crisp, about 5 to 10 minutes. (Spiralized zucchini will cook more quickly.)
- Season with salt and pepper.