Corn and Zucchini Sauté

Fresh corn, zucchini, and bacon come together to create an amazing flavorful and easy skillet dish. Serve it as a side or on its own!

The obvious culprit of me not being able to shed those three pesky pounds that have been hanging on since April is desserts like no-bake key lime pie, chocolate and nutella icebox cake, and banana cream pudding – and maybe that is partly the reason – but, really? It’s dishes like this one.

Not because it’s high in fat and calories. But merely because I love it so much, that I end up eating all four servings before, during, and after taking pictures. I sort of hated myself.

I swooned over this Corn and Zucchini Saute so badly. The simplest of ingredients, and only seven at that, but they just created such a medley of flavors!

My friend Brandi gave me some enormous squash from her garden, and originally I was like, “Omg, what on earth will I do with so much zucchini???” But now I know. I will be making this again tomorrow and the next day.

Serve it as the intended side dish, or do what I did and make it for lunch!

other corn and zucchini recipes we love

Skillet Zucchini Matchsticks

Pasta with Zucchini and Mushrooms

Zucchini Bread

Creamy Corn Salad

Easy Creamy Cornbread Casserole

Corn and Zucchini Sauté

5 from 1 vote

Fresh corn, zucchini, and bacon come together to create an amazing flavorful and easy skillet dish. Serve it as a side or on its own!

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings: 4

Ingredients

• 3 slices bacon , diced
• 1 tablespoon unsalted butter
• 1 small sweet onion , diced
• 3/4 pound zucchini , diced (about 2 cups)
• 3 ears yellow or white corn , husks and silks removed, kernels cut off cob
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• Sauté bacon in a large nonstick skillet until some of the fat has rendered, about 2-3 minutes.
• Add in the butter and onion; sauté for 5 minutes until softened and translucent.
• Add zucchini and cook, stirring occasionally, until crisp-tender, 5 minutes.
• Add in corn kernels, salt, and pepper, and cook, stirring occasionally, until corn is tender, about 3 minutes.
• Serve immediately and enjoy!

Notes

Frozen corn (thawed) can be substituted for the fresh corn, when not in season.

Nutrition

Calories: 136kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 414mg | Potassium: 353mg | Fiber: 2g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: American

Keyword: corn and zucchini, corn side dish, zucchini side dish

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