Light Creamy Corn and Zucchini Recipe

Looking for a yummy side dish that will amp up dinner? Try our recipe for creamy corn and zucchini. It’s really easy to make and packed with flavor.

We use a diced Anaheim pepper in this dish, which is not very spicy at all—maybe just a hint hotter than your typical bell pepper. But the Anaheim’s slight sweetness adds the perfect touch!

This is a great side for an Italian meal and especially perfect for accompanying Mexican dishes, which, for some reason, can be difficult to pair with something other than the usual rice and beans.

Sour cream and Parmesan cheese come together in the best possible way when combined with the natural juices and starches in the veggies. You’re left with a yummy, perfectly creamy sauce. Enjoy! http://youtu.be/xG6Cv-jxdoY

Creamy Corn and Zucchini Recipe

what you'll need

4 cups zucchini, chopped, about 4 small zucchini
2 cups corn kernels, fresh, about 4 ears
2 Tbsp olive oil, or unsalted butter
1/2 yellow onion, diced
1 Anaheim pepper, seeded and diced
1/2 tsp salt
3 cloves garlic, minced
3 Tbsp sour cream
1/4 cup Parmesan cheese, grated

let's do it

Cut ends from zucchini. Cut zucchini lengthwise into quarters then cut the strips into pieces about ½" thick and set aside. Remove corn kernels from the cob and set aside. **see video below**
Heat oil or butter in a large skillet over a medium-high heat. Add onions, Anaheim pepper and salt and cook 3–4 minutes, stirring frequently until tender and translucent. Add garlic, zucchini and corn and stir to combine.
Cook over medium-high heat for 2–3 minutes until vegetables begin to release their moisture, then cover and reduce heat to low. Cook veggies covered for 7–8 minutes, stirring occasionally until zucchini is tender.
Remove from heat, add sour cream and Parmesan and stir to combine. Season with salt and pepper and serve.

Cheryl Says

Anaheim peppers are slightly spicier than a bell pepper but don’t carry a lot of heat, so don’t worry about serving this dish to the kids!