Description
A delightful dish combining fresh zucchini and sweet corn in a rich garlic butter sauce, perfect as a side or light main course.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 2 cups sweet corn (fresh, frozen, or canned)
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the ingredients by washing and slicing the zucchinis, cutting corn kernels if using fresh corn, and mincing garlic.
- Heat the skillet and melt the butter over medium heat until foamy and light golden.
- Sauté the zucchini in the skillet, seasoning with salt and pepper, for about 5-7 minutes until tender and caramelized.
- Add the corn and garlic, cooking for an additional 3-5 minutes until heated through and fragrant.
- Incorporate the thyme, adjusting seasoning as needed.
- Serve warm as a side dish or light main course.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or stovetop; avoid freezing to prevent mushiness.
- Use fresh ingredients for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Garlic Butter, Zucchini, Corn, Skillet, Side Dish, Vegetarian