Sautéed Zucchini And Corn
Sautéed Zucchini And Corn

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, sautéed zucchini and corn. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Sautéed Zucchini And Corn is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Sautéed Zucchini And Corn is something which I’ve loved my whole life. They are nice and they look wonderful.

Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings. This is a great way to use two of the season's most bountiful crops. So in an effort to use it up all this zucchini, I decided to make a super easy side dish with some roasted corn I had in the freezer, dressing it up a bit with dried herbs, a squeeze of lime juice and fresh cilantro leaves.

To begin with this recipe, we have to first prepare a few ingredients. You can cook sautéed zucchini and corn using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Zucchini And Corn:
  1. Make ready 2 tbsp Unsalted butter
  2. Prepare 1 large Leeks
  3. Take 1 medium Zucchini or yellow Squash
  4. Get 2 medium Ears corn
  5. Prepare 2 tbsp Heavy Cream
  6. Get 1/4 cup Chiffonade of basil
  7. Make ready 1 tbsp Lime juice
  8. Make ready Salt and pepper

Got plenty of sweet corn and zucchini and want a quick and easy way to enjoy it all? Simply fry them up with some onion in butter and season with salt and pepper—that's it! Simple and unadorned, this recipe celebrates the fresh flavors of the season, but takes to your flavoring whims very well, too. There's always a bumper crop of zucchini in the summer and a shortage of good zucchini recipes.

Steps to make Sautéed Zucchini And Corn:
  1. Let's prepare all the ingredients : halve the leek, wash and slice crosswise into very thin half-moons. Cut kernels from the cub, stand the cob on one end, and slice downward with a sharp knife. ( keep the blade against the ear), brush zucchinis and cut into 1/4 inch dice. Cut basil chiffonade
  2. Melt butter in a large skillet over medium high heat until foamy.
  3. Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.
  4. Add zucchini and corn and cook until tender and color is bright , about 2 minutes. If you think is still firm, close the skillet with a lid, steam about 2 mins. Do not over cook
  5. Stir in cream and basil and season with salt and pepper. Add lime juice,
  6. Serve warm, Garnished with basil leaves if desired.

But our Sautéed Zucchini and Corn with Chives recipe is a seasonal favorite and a real keeper. It's quick dish that doesn't turn watery—the real. Melt butter in a large skillet over medium-high heat until foamy. Add leeks and season with salt. Add the corn, zucchini, garlic and oregano.

So that’s going to wrap this up with this special food sautéed zucchini and corn recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!