Description
A quick and easy summer corn medley that combines fresh corn, zucchini, and bell pepper sautéed with garlic and herbs. Perfect as a vibrant side dish served warm, at room temperature, or chilled, this recipe celebrates fresh summer vegetables with a simple, flavorful preparation.
Ingredients
Scale
Vegetables
- 3 ears fresh corn, kernels cut off the cob
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1 garlic clove, minced
Seasonings & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh basil or parsley
- Juice of 1/2 a lemon
Instructions
- Heat fats and aromatics: In a large skillet over medium heat, warm the olive oil and butter until melted and sizzling. Add the minced garlic and finely chopped red onion, sautéing for 1–2 minutes until fragrant and translucent.
- Add main vegetables: Stir in the fresh corn kernels, diced zucchini, and diced red bell pepper. Season with salt and black pepper.
- Cook vegetables: Continue cooking the mixture for 5–7 minutes, stirring occasionally, until the vegetables become tender-crisp but still retain a slight bite.
- Finish with herbs and lemon: Remove the skillet from heat and stir in the chopped fresh basil or parsley along with the juice of half a lemon to brighten the flavors.
- Serve: Enjoy the medley warm, or cool it to room temperature or chill for a refreshing salad option.
Notes
- Great for using up fresh summer vegetables.
- Add a sprinkle of feta or goat cheese for a creamy finish.
- Can be made a day ahead and served cold as a salad.