Corn and Zucchini Saute

Corn and Zucchini Recipe

Corn and Zucchini Saute Recipe



This jalapeno-spiked vegetable medley is one of my summer essentials.  But I can’t wait another four months to enjoy it, especially when Kroger’s zucchini and peppers are looking so good.  So I’m sharing it with you now.  I just hope you don’t forget about it when the warmer months roll around.

For this quick saute I borrowed some delicious ideas from the good old, all-American chopped salad and our local butcher shop that sells a similar side dish in its prepared foods section.  The key here is uniformity.  Cut all the vegetables the same size.  I use the corn kernel as my guide.  Small.  Very small.  I know.  But because everything’s so small, each bite delivers a big burst of flavor–a great example of how texture affects taste.  My recipe calls for, and I actually prefer, white corn.  But as you can see by my pictures, all I had on hand when I prepared this batch was yellow.  Still yummy!

Corn and Zucchini Saute Recipe

Print Recipe

Print Recipe

2 tablespoons olive oil
4 medium zucchini, finely chopped
1 red bell pepper, stemmed, seeded and finely chopped
1 yellow bell pepper, stemmed, seeded and finely chopped
1 jalapeno pepper, stemmed, seeded and finely chopped
1 small bunch green onions, finely sliced
1 15 ¼-ounce can white corn, drained
½ cup fresh cilantro, chopped
Salt and pepper to taste

Zucchini Recipe

Zucchini Recipe

Heat oil in a large skillet over medium-high heat.  Add zucchini, bell peppers , jalapeno pepper and green onions; sauté until just tender, 4-6 minutes.  Add corn; cook until heated through.  Remove from heat; stir in cilantro.  Season to taste with salt and pepper.  Serves 4-6.

Genêt




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