This post may contain affiliate links. Please read our disclosure policy.
Is it really summer if you don’t have crazy amounts of zucchini and corn? Whether you’re hitting the farmer’s market for a deal or growing zucchini like it’s your job, this simple yet delicious side dish pairs these two classic warm weather vegetables!
Zucchini with Corn
Corn and zucchini are like peas and carrots. They just plain go together.
Whether from your own garden or the farmer’s market, these two summer vegetables positively sing when combined with fresh herbs. Every bite has a little bit of the best of summer produce.
How to Milk a Corn Cob
“How to milk a corn cob” is such a funny phrase and the visuals that pop in my head are even funnier. But it really is super simple process that yields a flavorful, natural thickener for your corn dishes.
If you’ve ever cut corn from the cob, you’ve seen corn milk. It’s the creamy, starchy, sweet liquid that comes from the cob once you’ve cut kernels away from it. It is used to add flavor as well as thicken things like soups and creamed corn.
To milk a corn cob, start with a fresh, uncooked ear of corn. Using a bundt pan or angel food cake pan, prop your shucked ear of corn in the center of the pan.
Use a sharp knife cut the kernels off of the cob. Next, use the back of your knife and scrape it down the empty cob.
The pan can neatly collect both the corn and the corn milk. It really is that easy.
For this recipe, empty the corn from the pan before you milk the corn cob. You need to keep the corn and the corn milk separate.
You will use the corn first and then add the milk towards the end. This adds creaminess and a burst of fresh, summery corn flavor to the finished dish.
Zucchini and Corn Recipe
You’ll need the following ingredients to make this recipe:
- corn on the cob
- vegetable oil
- zucchini
- garlic cloves
- fresh basil
- fresh chives or green onions
- fresh parsley
- lemon juice
- kosher salt
- freshly ground black pepper
Zucchini with Corn
Remove the corn kernels from each cob and set the corn aside. Working over a bowl, scrape the spine of a knife down each corn cob to scrape away the corn milk. Reserve the milk.
Do not peel the zucchini for this dish. Simply dice it into 1/4 to 1/2 inch pieces. Keep your cuts even for quick, easy cooking. A multi-use vegetable chopper like this one makes quick work of the dicing.
Heat oil in a large skillet over medium-high heat until shimmering. Add zucchini and cook until barely softened, about 3 minutes. Add corn and cook until deep yellow and softened, about 2 minutes.
Add garlic and cook until fragrant, about 30 seconds. Remove from the heat, stir in the corn milk, basil, chives, parsley, and lemon juice. Season with salt and pepper to taste. Serve.
Summer Vegetables
For more great zucchini and corn combinations, try this vegetable-filled rice pilaf. Have you ever tried Zucchini Cobbler? Trust me, it’s not as crazy as it sounds. A surprisingly apple-like flavor will make this dessert a summertime staple in your kitchen.
Fresh Corn with Zucchini and Herbs
Ingredients
- 5 ears corn about 5 cups worth of kernels
- 1 tablespoon vegetable oil
- 2 zucchini, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh basil, minced
- 1 tablespoon fresh chives or green onions, minced
- 1 tablespoon fresh parsley, minced
- 1½ teaspoons lemon juice
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Remove the corn kernels from each cob and set the corn aside. Working over a bowl, scrape the back of a knife down each corn cob to scrape away the corn milk, reserving the milk.
- Heat oil in a large skillet over medium-high heat until shimmering. Add zucchini and cook until barely softened, about 3 minutes. Add corn and cook until deep yellow and softened, about 2 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Remove from the heat, stir in corn milk, basil, chives, parsley, and lemon juice. Season with salt and pepper to taste. Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe in Cook’s Vegetables Illustrated and I’ve lightly adapted this from the original. The bright fresh flavors in this dish can not be beaten.
