Fresh Corn with Zucchini and Herbs
Is it even summer if you' don't have loads 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!
Servings: 6 servings
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
Calories: 155kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 200mg | Potassium: 452mg | Fiber: 4g | Sugar: 7g | Vitamin A: 468IU | Vitamin C: 19mg | Calcium: 14mg | Iron: 1mg