Description
A delicious and colorful Buttered Corn & Zucchini Succotash that combines fresh vegetables and butter for a delightful side dish.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh basil, chopped (optional)
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the corn kernels and diced zucchini to the skillet. Season with salt, black pepper, and smoked paprika.
- Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender and the corn is heated through.
- Gently fold in the cherry tomatoes and cook for another 2-3 minutes until they are slightly softened.
- Remove from heat and stir in the fresh basil, if using. Serve warm.
Notes
- For a spicy kick, add a pinch of red pepper flakes or diced jalapeños while sautéing the onions.
- Substitute the zucchini with yellow squash or add bell peppers for a different flavor and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg