Creamy Corn and Zucchini Recipe
Add zest to any meal with a light, creamy corn and zucchini side dish—done in 15 minutes!
Ingredients
- 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
Instructions
- 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.
Notes
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!
Nutrition
Calories: 267kcal | Carbohydrates: 39g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 265mg | Potassium: 255mg | Fiber: 8g | Sugar: 2g