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Corn Sauté with Zucchini and Bell Pepper

Corn Sauté with Zucchini and Bell Pepper

I made some stuffed poblano peppers for dinner this evening and paired them with this corn sauté. I cooked the corn in my grill pan until it was a bit charred and cooked through then sautéed the kernels with some red onion, bell pepper, jalapeno, and zucchini. I topped it with fresh cilantro and cotija cheese. This corn sauté paired very nicely with the stuffed poblanos and I thought it was delicious. Simple, easy, and tasty – my kind of recipe.

Corn Sauté with Zucchini and Bell Pepper

How to Make a Corn Sauté with Zucchini and Bell Pepper

Heat a grill pan that’s coated in cooking spray over medium-high heat. Place the corn in the pan and cook, flipping occasionally, for 10-12 minutes, or until the corn is charred a bit and cooked through. Remove from the stove and set aside to cool. Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.

Heat the olive oil in a sauté pan over medium heat. Add the zucchini, red onion, bell pepper, and jalapeno to the pan. Cook, stirring often, for 2-3 minutes. Add the corn kernels and continue cooking, stirring occasionally, for 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Add the butter and stir until melted and coating the corn mixture. Remove from the heat and add some fresh cilantro and cotija cheese. Toss to coat and pour into a serving bowl. Serve immediately. Enjoy.

Corn Sauté with Zucchini and Bell Pepper

Corn Sauté with Zucchini and Bell Pepper

Corn Sauté with Zucchini and Bell Pepper

Total Time: 20 minutes
Servings: 6

Ingredients

  • Cooking spray
  • 4 ears of corn husks removed
  • 2 tsp olive oil
  • 1/2 zucchini finely diced
  • 2 tbsp red onion finely diced
  • 2 tbsp red bell pepper finely diced
  • 1/4 jalapeno seeds & veins removed, finely diced
  • Sea salt and freshly cracked pepper to taste
  • 1 tsp butter

Instructions

  • Heat a grill pan that's coated in cooking spray over medium-high heat. Place the corn in the pan and cook, flipping occasionally, for 10-12 minutes, or until the corn is charred a bit and cooked through. Remove from the stove and set aside to cool. Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.
  • Heat the olive oil in a sauté pan over medium heat. Add the zucchini, red onion, bell pepper, and jalapeno to the pan. Cook, stirring often, for 2-3 minutes.
  • Add the corn kernels and continue cooking, stirring occasionally, for 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Add the butter and stir until melted and coating the corn mixture.
  • Remove from the heat and add some fresh cilantro and cotija cheese. Toss to coat and pour into a serving bowl. Serve immediately. Enjoy.
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15 Comments

  1. Yum yum. it looks delicious. Have a good day Diane

  2. this is a delicious concoction! i’m pretty sure i’ll eat corn any way it’s served to me, but this is particularly appealing. 🙂

  3. Looks like a great alternative to corn, but I wouldn’t be ready to find something else to do with corn on the cob just yet.

  4. Looking at this fun corn recipe, I realized as far as veggie side dishes like this I really don’t have that many in my book of tricks. I find this appealing and I know my family would too. Nice—–
    I don’t normally talk about ME, but please take note of the slight name change from Wild Goose Tea. New web design too—whoopee and also adding some new features along the way.

  5. Pinned this. This would rock with fajitas or Tex-Mex skillet chicken this summer. Love it.

  6. You might want to mention when you add in the Zucchini. Not in the Preperaton part of this recipe. Easy to figure it out but thought I’d mentioned it. It’s still a great recipe!!! YUMMY

  7. Julie Hordyk says:

    Delicious and easy! I made this as a side with the Korean Street Tacos and my husband loved it. I adjusted the veggie ratios to what I had available; added more jalapeno becuase we like it spicy; and used goat cheese because the recipe doesn’t include cotija in the list of ingredients! 🙂 Didn’t happen to have any on hand but the goat cheese gave it that creaminess that it needed.

    1. Julie,

      Thanks for letting me know! I have corrected the recipe.

      Just a quick note to say thanks for all of your sweet comments. I am so glad you like my website and that you are continually trying out my recipes. I really appreciate it! Thanks for being such a loyal reader. Cheers!

      Pam

  8. Great recipe! Just one thing, the instructions don’t mention when to add in the zucchini. I’m a seasoned cook, so I figured it out. Adjusted some of the amounts of peppers and onion and added fresh garlic. It was a huge hit!

    1. Traci,

      Thanks for letting me know–I have corrected the recipe. So glad you liked the dish.

      -Pam