Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sautéed zucchini and corn. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sautéed Zucchini And Corn is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Sautéed Zucchini And Corn is something that I have loved my entire life.
Fresh corn and zucchini are pan-fried in butter, creating a lovely side dish perfect for summer evenings. This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side. 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.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Get 2 tbsp Unsalted butter
- Take 1 large Leeks
- Take 1 medium Zucchini or yellow Squash
- Make ready 2 medium Ears corn
- Take 2 tbsp Heavy Cream
- Make ready 1/4 cup Chiffonade of basil
- Take 1 tbsp Lime juice
- Get Salt and pepper
This sauté makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness Sauté zucchini and corn. Melt butter in a large skillet over medium-high heat until foamy. Add leeks and season with salt. As simple as it sounds, Sauteed Corn and Zucchini is prepared by simply sauteing corn with zucchini and some other ingredients.
Steps to make Sautéed Zucchini And Corn:
- 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
- Melt butter in a large skillet over medium high heat until foamy.
- Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.
- 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
- Stir in cream and basil and season with salt and pepper. Add lime juice,
- Serve warm, Garnished with basil leaves if desired.
Add leeks and season with salt. As simple as it sounds, Sauteed Corn and Zucchini is prepared by simply sauteing corn with zucchini and some other ingredients. The yellow corn, green zucchini and red bell pepper come together to curate a colourful ensemble that once served will be too had to resist by people of all ages. 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.
So that’s going to wrap it up for this special food sautéed zucchini and corn recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
