Corn, Zucchini & Tomatoes with Goat Cheese
A vibrant and fresh summer dish combining corn, zucchini, and tomatoes, enhanced with creamy goat cheese.
Ingredients
Aromatics
- 1 tablespoon extra-virgin olive oil Infuses the dish with flavor.
- ½ cup chopped shallots Adds depth to the sauté.
- 1 large clove garlic, minced Brings a robust flavor.
Main Ingredients
- 2¼ cups fresh corn kernels Sweet and crisp from large ears of corn.
- 1½ cups zucchini, seeded and diced Contributes a lovely texture.
- 1½ cups tomatoes, seeded and diced Adds color and flavor.
- ¾ teaspoon salt Enhances flavor.
- ¼ teaspoon freshly ground black pepper Adds warmth.
- ½ teaspoon sugar Balances acidity of tomatoes.
- 1 (4-oz) log creamy goat cheese Provides a rich tanginess.
- 2 tablespoons fresh chopped basil Adds a fresh finish.
Instructions
Sauté the Aromatics
- Heat the olive oil in a large skillet over medium-low heat.
- Add the chopped shallots and soften them for about 2 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute, avoiding browning.
Add the Vegetables
- Increase the heat to medium and add the fresh corn and diced zucchini.
- Cook for about 2 minutes, stirring frequently.
Mix in Tomatoes and Seasonings
- Add the diced tomatoes, salt, pepper, and sugar into the skillet.
- Continue cooking for about 2 more minutes until the tomatoes begin to break down.
Incorporate Goat Cheese
- Break the goat cheese into chunks and gently stir them into the vegetable mixture.
Finish with Basil
- Off the heat, fold in the fresh basil and 3 tablespoons of warm water.
- Taste and adjust seasoning with more salt and pepper as necessary. Serve warm.
Notes
Consider adding red pepper flakes for heat or roasting the zucchini for enhanced sweetness. Top with toasted nuts for crunch.