Fresh Corn and Zucchini Saute (Stir-Fry)

Summer is the perfect time to make this colorful and tasty Zucchini Corn Saute. You can some fresh basil as well

4 from 1 vote

Prep Time 10

Cook Time 5

Total Time 15

Course Vegetables

Cuisine American

Servings servings

Calories 136 kcal

2 ears fresh corn on the cob kernels removed (about 1 ½ cups)
2 small zucchini diced the same size as the corn kernels (about 1 ½ cups)
½ cup diced or sliced peppers you could use any kind of pepper you like, I used a sweet Hungarian pepper in this one, but have used bell peppers, jalapeno peppers and California peppers
1 teaspoon extra virgin olive oil
1 teaspoon butter
⅛ cup toasted pine nuts
Salt and freshly ground pepper to taste
Fresh sliced or torn basil optional

The Saute Method: Heat the oil and butter together in a large skillet over medium heat, add the corn, zucchini, and peppers.
Saute, stirring occasionally until crisp-tender; removed from heat and add the pine nuts. Season with salt and pepper, toss with fresh basil, if using, and serve.
The Stir-Fry Method: Heat the oil and butter in a large skillet or wok over high heat; add the corn, zucchini, and peppers. Cook, stirring until the vegetables are soft with browned edges. Remove from heat; add the pine nuts. Adjust seasonings and toss with fresh basil.

Serving: 1 servingSodium: 185mgFiber: 3gCholesterol: 3mgCalories: 136kcalPolyunsaturated Fat: 4gSaturated Fat: 1gFat: 6gProtein: 4gCarbohydrates: 19g

Keyword side dish, summer corn saute, vegetable side, zucchini saute

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