Description
A quick and easy summer corn medley featuring fresh corn, zucchini, cherry tomatoes, and red onion sautéed to perfection with olive oil, lime juice, and cilantro. This vibrant, gluten-free, and vegetarian side dish offers a fresh and flavorful addition to any meal, perfect for warm-weather dining.
Ingredients
Scale
Vegetables
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, diced
- 1/4 cup red onion, finely chopped
Others
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Sauté the red onion: Add the finely chopped red onion and cook for 2 to 3 minutes until it becomes slightly softened and fragrant.
- Cook the zucchini: Add the diced zucchini to the skillet and cook for an additional 4 to 5 minutes, stirring occasionally, until the zucchini is tender.
- Add the corn: Stir in the fresh corn kernels and continue cooking for 3 to 4 minutes until the corn is heated through and slightly caramelized.
- Remove from heat and finish: Take the skillet off the heat and stir in halved cherry tomatoes, fresh lime juice, and chopped cilantro.
- Season: Add salt and pepper to taste to enhance the flavors.
- Serve: Serve warm or at room temperature as a delicious side dish or incorporate into other meals.
Notes
- For added flavor, include a pinch of chili powder or diced jalapeño when sautéing.
- This dish works well as a side, tossed with quinoa for a light lunch, or topped with grilled shrimp or chicken to make a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
