Sautéed Zucchini And Corn
Sautéed Zucchini And Corn

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sautéed zucchini and corn. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

There's always a bumper crop of zucchini in the summer and a shortage of good zucchini recipes. 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.

Sautéed Zucchini And Corn is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Sautéed Zucchini And Corn is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have sautéed zucchini and corn using 8 ingredients and 6 steps. Here is how you cook that.

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

Corn and zucchini sauté is a recipe I grew up on. Betty demonstrates how to make a delightful Southwestern side dish—Sauteed Zucchini with Corn and Green Chilies. If you are a fan of Tex-Mex food, you will. This versatile side dish of sauteed zucchini with corn and roasted peppers is a great complement to any entree.

Instructions 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.

When your zucchini plants produce more than you can keep up with, this recipe is perfect for using up some of your garden's bounty. Add the corn, zucchini, garlic and oregano. When corn is in season during the summer, take advantage of how sweet it is and celebrate with dishes like Chili Rubbed Flank Steak with Corn and Summer Corn. Below, the sautéed corn and zucchini with leg of lamb and Endive Salad with Pear and Creamy Herb Dressing. 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.

So that’s going to wrap this up with this special food sautéed zucchini and corn recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!