Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sautéed zucchini and corn. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sautéed Zucchini And Corn is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Sautéed Zucchini And Corn is something that I’ve loved my whole 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. 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 first prepare a few components. You can have sautéed zucchini and corn using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sautéed Zucchini And Corn:
- Get Unsalted butter
- Make ready Leeks
- Make ready Zucchini or yellow Squash
- Get Ears corn
- Take Heavy Cream
- Take Chiffonade of basil
- Prepare Lime juice
- Prepare Salt and pepper
Got plenty of sweet corn and zucchini and want a quick and easy way to enjoy it all? Simply fry them up with some onion in butter and season with salt and pepper—that's it! Simple and unadorned, this recipe celebrates the fresh flavors of the season, but takes to your flavoring whims very well, too. There's always a bumper crop of zucchini in the summer and a shortage of good zucchini recipes.
Instructions 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.
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. Melt butter in a large skillet over medium-high heat until foamy. Add leeks and season with salt. Add the corn, zucchini, garlic and oregano.
So that’s going to wrap it up for this exceptional food sautéed zucchini and corn recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
