Sauteed Corn & Zucchini
This delightful summer dish combines tender zucchini and sweet corn, creating a fresh and flavorful experience perfect for gatherings or weeknight dinners.
Ingredients
Main Ingredients
- 2 large large zucchini Approximately 1 lb, cut in half and then into thin ¼ inch slices
- 3 tablespoons butter Adds a creamy richness that enhances the dish
- ½ cup chicken or vegetable stock Deeply flavorful and aromatic
- 4 cups fresh corn Roughly 4 ears, bursting with juicy sweetness
- 1 teaspoon salt Brings all the flavors together
- ½ teaspoon fresh black pepper With an option for more if you enjoy a spicy kick
- ¼ cup chopped chives Herbaceous and vibrant addition
- ¼ cup chopped parsley Adds a fresh green touch
- 2 oz crumbled feta Creamy and tangy, elevating the dish
Instructions
Preparation
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once bubbling, add the sliced zucchini. Sauté for about 3-4 minutes until they become vibrant in color and slightly softened, stirring occasionally.
- Pour the stock into the skillet, allowing the zucchini to absorb its flavor. Cover and let cook for an additional 5 minutes until all of the liquid has evaporated, leaving behind a tender, flavorful base.
Cooking
- Add the fresh corn along with the remaining 2 tablespoons of butter. Season with salt and pepper. Sauté for another 4-5 minutes until the corn is tender and begins to brown lightly, enhancing its natural sweetness.
- Stir in the chopped chives and parsley, letting the herbs wilt slightly. Finally, crumble feta over the top and give everything a gentle stir before serving. The feta will melt slightly, adding depth to the dish.
Notes
For extra flavor, consider roasting the corn on the grill before adding it to the sauté for a smoky taste. Substitute feta with goat cheese for a different twist. Adjust seasonings as desired, such as adding a pinch of crushed red pepper for heat.