Sautéed Corn & Zucchini with Basil
This Sautéed Corn & Zucchini with Basil is a quick and vibrant side dish that perfectly captures the fresh flavors of summer. It's incredibly simple to prepare, making it an ideal last-minute addition to any meal.
For 4 servings
Prepare your vegetables: Dice the zucchini into 1/2-inch pieces. Mince the garlic cloves finely. Roughly chop the fresh basil leaves. If using frozen corn, ensure it's thawed and drained.
Heat the olive oil in a large skillet or non-stick pan over medium-high heat until shimmering. Ensure the pan is hot enough to get a slight sear on the vegetables.
Add the diced zucchini to the hot skillet. Sauté for 3-4 minutes, stirring occasionally, until the zucchini begins to soften and gets a slight golden color on the edges.
Stir in the corn kernels. Continue to sauté for another 3-5 minutes, stirring frequently, until both the zucchini and corn are tender-crisp and heated through. Avoid overcooking to maintain their vibrant color and texture.
Add the minced garlic to the skillet and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Remove the skillet from the heat. Stir in the chopped fresh basil, salt, and freshly ground black pepper.
Taste and adjust seasoning if necessary. Serve immediately as a vibrant and healthy side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: If you're doubling the recipe, sauté the vegetables in batches to ensure they brown nicely instead of steaming.
- 2Use fresh ingredients: While frozen corn works, fresh corn cut straight from the cob will elevate the sweetness and texture of this dish significantly.
- 3Adjust heat: Keep the heat at medium-high to achieve a good sauté, but if your garlic starts to brown too quickly, reduce the heat immediately.
- 4Season in layers: Taste and adjust salt and pepper at the end. Sometimes, a little extra salt can really make the flavors pop.
Adapt it for your goals.
Herb Swap
Substitute fresh basil with other herbs like chopped fresh parsley, cilantro, or a mix of oregano and thyme for a different aromatic profile.
Add a Pop of Color & TangAdd a Pop of Color & Tang
Stir in 1/2 cup of halved cherry tomatoes during the last 2-3 minutes of cooking for extra color, sweetness, and a burst of juicy tang.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes along with the garlic for a subtle heat that complements the sweet corn.
Why this is on our healthy list.
Rich in Fiber
Zucchini and corn are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Packed with Vitamins & Minerals
This dish provides a good dose of Vitamin C, Vitamin A (from zucchini), B vitamins, and minerals like potassium and manganese, supporting overall health and immunity.
Antioxidant Powerhouse
Corn, zucchini, garlic, and basil all contain various antioxidants that help combat oxidative stress and protect cells from damage.
Frequently asked questions
You can definitely use frozen corn, just make sure it's thawed and drained well before adding to the pan. Frozen zucchini can be used but might release more water, so you may need to cook it a bit longer to evaporate the moisture and achieve a tender-crisp texture.
