Zucchini and Corn with Jalapeño, Feta and Basil
Serves: 4
If you want to serve more people, do this in 2 skillets or 2 batches otherwise it can get watery.
  • 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
  1. In a large (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.
  2. 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.
  3. Transfer to a serving bowl and top with crumbled feta and basil.
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.
Recipe by Pamela Salzman at https://pamelasalzman.com/zucchini-and-corn-with-jalapeno-feta-and-basil-recipe/