Description
Buttered Corn & Zucchini Succotash is a vibrant summer vegetable medley that combines fresh corn, zucchini, and cherry tomatoes, all sautéed in butter for a delightful dish.
Ingredients
Scale
- 2 cups fresh corn kernels (approximately 4 ears)
- 2 medium zucchinis, chopped
- 1 cup halved cherry tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped fresh basil (optional)
Instructions
- Heat a large skillet over medium heat and add the butter.
- Once melted, toss in the chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add the minced garlic and cook for about a minute.
- Add the fresh corn and zucchini, seasoning with salt, black pepper, and smoked paprika.
- Stir everything together and cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and the corn is warmed through.
- Gently mix in the halved cherry tomatoes and allow them to soften for another 2-3 minutes.
- Take the skillet off the heat and fold in the fresh basil, if desired.
- Serve warm and enjoy the burst of summer flavors.
Notes
- For an extra kick, consider adding a dash of red pepper flakes or some diced jalapeños when sautéing the onions.
- Feel free to swap out the zucchini for yellow squash or incorporate bell peppers for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Buttered Corn & Zucchini Succotash, Summer Vegetable Medley