Corn Zucchini Saute Recipes

CORN AND ZUCCHINI SAUTE

Steps:

• Heat oil in a large skillet or medium-high heat. Add the onions to the skillet and cook until they become fragrant and translucent about 2 minutes.
• Add zucchini and continue to cook until the zucchini begins to crisp up on both sides, about 3 minutes. Add the peppers and corn, allow them to heat through for 1-2 minutes or until the peppers brighten in color. Sprinkle with salt, garlic powder, Italian seasoning, and basil, toss to combine. Check for seasonings and adjust to preference. Serve warm.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

CORN ZUCCHINI SAUTE

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

CORN AND ZUCCHINI SAUTé

Steps:

• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

CORN-AND-ZUCCHINI SAUTE WITH BASIL

Steps:

• Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
• In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

QUICK CORN AND ZUCCHINI SAUTE

Steps:

• Saute the zucchini and peppers in oil in a large skillet for 5 minutes or until crisp-tender.
• Add the corn, garlic, salt, and Italian seasoning, and saute for 3 to 5 minutes or until the corn is crisp tender.

ZUCCHINI, SWEET CORN SAUTE

Steps:

• Slice the zucchini in pieces about an eighth of an inch thick. Heat the oil in a large frying pan and saute the zucchini with the garlic and pepper over high heat, so that the zucchini browns but does not become mushy. Remove with a slotted spoon to a serving dish.
• Meanwhile, shave the kernels from the corn, using a sharp knife. Add the corn to the frying pan and cook for three minutes, stirring frequently. Remove the garlic from the pan and add the corn to the zucchini.
• Toss the vegetables together and season to taste with salt and pepper. Add the basil and toss. Serve hot or at room temperature.

ZUCCHINI CORN SAUTE

Steps:

• In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.

CORN AND ZUCCHINI SAUTE

Steps:

• In large skillet, saute onion in the oil until tender.
• Add garlic, cook 1 minute longer.
• Add zucchini and tomato, cook 5 minutes stirring occasionally.
• Stir in corn, water, parsley, salt and pepper, bring to boil.
• Reduce heat and simmer uncovered for 10 minutes.
• Sprinkle with cheese and cover for 2 minutes to melt cheese.

CORN ZUCCHINI SKILLET

Steps:

• Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
• Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
• Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.