Zucchini and Corn with Jalapeño, Feta and Basil Recipe
All of my meals right now involve tomatoes or zucchini or basil or corn or some combination of these summer stars. This recipe is a big skillet of summertime if I have ever seen one. The flavors are light and bright; the texture juicy and fresh; and we have often eaten this as a meal with nothing else.
That’s the epitome of summer – using these fleeting ingredients in a healthful and simple way. Yes, you could serve this with a piece of grilled fish or chicken (or steak.). But I am quite happy to eat this with a glass of rosé and call it a night.
This sauté is lovely for entertaining since you can serve this perfectly at room temperature. In the summer, I don’t get hung up about serving grilled or roasted vegetables hot, or casseroles for that matter. It’s hot outside, so no need to encourage more perspiring is how I see it. I will encourage you to look for organic vegetables here since a few of these (zucchini and corn) may be genetically modified otherwise.
As always, and now more than ever, make swaps if you need to. I use Violife vegan feta in place of sheep feta sometimes, but shaved Parmesan is also nice. If you love cilantro, that would be perfect in place of the basil, but so would dill or chives. If you like things spicier, use a Serrano pepper or add a pinch of cayenne. Fire-roasted or regular frozen corn would be fine in place of fresh (but summer corn is SO good.) No corn for you? Cauliflower rice would be a great stand-in. I could even see how a little bacon to start the saute would be an amazing add-in. You know how this works. Don’t overthink it. Use the freshest, best ingredients you can find and enjoy every morsel. Summer doesn’t last forever.
You can shop the tools I used for this recipe by clicking on the images below:
- 2 Tablespoons butter or vegan butter, such as Miyoko’s Creamery
- 2 medium zucchini, about ¾ pound, diced
- 1 jalapeno, seeded and finely chopped (or keep the seeds to make it spicier)
- sea salt
- freshly ground black pepper to taste
- 2 large ears of corn, shucked and kernels removed
- ½ pint cherry tomatoes, halved
- 2 ounces feta, crumbled
- ¼ cup fresh basil leaves, torn by hand
- In a large skillet (12 inches or more), melt the butter over medium heat. Add the zucchini and jalapeno and sauté until just tender and starting to get golden, about 5 minutes.
- Add the corn, tomatoes, a big pinch of salt, and black pepper to taste, and sauté until the tomatoes soften, about 5 minutes. Taste for seasoning. If you do not use feta, you will need to make sure the vegetables are well seasoned.
- Transfer to a serving bowl and top with crumbled feta and basil.
27 Comments
Made this delicious dish, following your recipe perfectly, and it was a hit! Wonderful aroma and taste! I wouldn’t change a thing.
Wondering if cooled, it would make a salad?
Absolutely! You can mix this with other greens and protein for a more substantial salad.
Forgot to mention that the word skillet/pan was omitted from the first line in the instructions which currently reads: In a large (12 inches or more), melt…
Thank you!
Delicious, easy, and adaptable! Have made it several times already with summer’s bounty of corn, squash, etc. One can also add in other veggies like a colorful bell pepper. Thanks for a keeper recipe.
Ah, yes! I bet bell pepper was a great addition. Thanks!
This was so good!! My boyfriend and I devoured it. I made some tiny roast potato wedges and stirred them through at the end to fill it out and had it as our main meal with a squeeze of lime. The basil makes this recipe!!
Yum yum!! Agree about the basil 🙂
I have been making this recipe 1-2x/week! By far the best way to use up the squash and tomato surplus from my garden. Favorite add-ons are pinto beans for some extra protein and a big squeeze of lime juice on top.
Perfect way to make this a complete protein!
This is so good! The jalapeño and basil added the perfect amount of flavor and freshness! I’m adding this to my staple list!
Sounds great, Amanda!!
We have been making this once a week since you posted the recipe! It is so, so good! Even the kids who didn’t think they were zucchini fans have really enjoyed it.
That makes me so happy, Kathy! Thanks for letting me know!
Made it today for lunch–served with scrambled eggs. So good! Thanks for coming up with so many yummy vegetable combinations!
Great combo! By the same token, leftovers would be great in a frittata.
Made this recipe tonight to accompany a spinach and feta quiche. So yummy together and all veggies straight from the farmers market. Thanks for the recipe!
Perfect summer meal!
I made this tonight its delicious!
I hope it makes it to the table bc I keep
“testing” lol at the stove! So good, another winner
from Pamela!
So happy to hear!
just made this delicious fresh side!
I had all the ingredients yay!
I hope it makes it to the table bc I keep
“testing” lol at the stove! So good, another winner
from Pamela!
Yum yum yum!!! Made tonight for dinner with a lemon basil salmon and was so delicious! I doubled for my house hold though and like a dummy tried one pan.. definitely extra watery, but drained near the end and it still turned out wonderfully! Making this a staple for sure! So light yet filling and so tasty! Also really appreciated the light spice of the jalapeño, definitely enhanced the freshness of the dish. Thank you! Love your recipes and following you on Instagram!
Great! Yes, I told you it would be watery if you doubled in one pan! Thanks for the follow 🙂
This looks delicious! Do you remove the corn kernels raw, or should the ear be boiled first?
Remove raw since you will saute them.
Could this be prepared day before serving?
It does not look as beautiful made the day before. I would prep all components the day before and saute before serving. It only takes a few minutes to saute.