Thursday, June 23, 2011

Sautéed Corn and Zucchini with Fresh Herbs

I am growing some herbs on my balcony. I wish I had a yard so I could have a full garden, but for now a few pots with fresh herbs will have to do.

This side dish is summer in a bowl. Fresh corn cut off the cob, garden zucchini and a variety of herbs, fresh from my planter box! It was easy, quick and super tasty.

Here is what you need,

1 tbsp. vegetable oil
2 small zucchini, diced
4 medium ears of corn, kernels cut off
3 cloves of garlic, minced
2 tbsp fresh basil

1 tbsp fresh chives

1 tbsp fresh parsley

1 ½ tsp lemon juice
Salt and pepper

Heat the oil in a large skillet over medium heat. Add the zucchini and cook until softened and browned at the edges, this should take about 4 minutes. Add the corn and sauté until softened and a deep yellow color, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Off heat add in the herbs and lemon juice. Finally season with salt and pepper to taste.

This would make a great side dish for just about any meal. I loved it! It is just so fresh and light. I love how the corn kernels stay a bit snappy! Yum!
It always tastes better when you grow it yourself, well some of it... you know!



Adapted from Cook’s Country


  1. This is my kind of dish. Your herb garden looks awesome. For the life of me, I can't seem to grow herbs worth a hoot. All the other vegetables we eat? check. Herbs? The only survivors are basil and parsley. :(

  2. Yum, That looks fantastic. New follower here. Stop on by if you get a chance!