Sauteed Sweet Corn and Zucchini

Sauteed Sweet Corn and Zucchini
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Corn Salad

Author: Alice Henneman

There’s only so much zucchini and sweet corn a person (at least most persons!) can eat at one time. This often leads to a few extra ears of corn or some zucchini residing in your refrigerator, nearing “the time to toss!”

Here’s a quick recipe that uses both of these foods. After you make it once, you’ll never need to refer to it again … it’s that easy

Yield: 2 approximately 3/4 cup servings


  • 1 teaspoon butter or margarine
  • 2 husked and washed ears of sweet corn with silk removed (Pat dry with a clean towel or paper towel)
  • 1 young, small zucchini, washed and cut into approximately 1/2-inch chunks
  • 1 tablespoon finely chopped onion
  • Salt and pepper to taste


  1. Melt the butter or margarine in a medium-sized skillet over low heat
  2. Cut the corn from cobs, cutting close to the cob
  3. Add corn, zucchini and onion to the skillet. Cook over low heat for about 6 to 8 minutes or until vegetables are warmed throughout and zucchini is tender crisp. Stir periodically
  4. Season with salt and pepper to taste
  • It’s OK to use a somewhat larger, more mature zucchini in this recipe … however, a larger zucchini is likely to have formed seeds. You’ll need to scrape these out before chopping the zucchini. I like to scoop them out with the tip of a teaspoon-size measuring spoon.
  • Just a reminder to remove any stray silk from the corn and zucchini before serving or it may look like some hairs have fallen into your vegetables. :=)
Main Ingredients: