Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

Article Image
Scott Phillips

Servings: four as a side dish.

 

Ingredients

  • 2 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • 1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)
  • 1 tsp. kosher salt; more to taste
  • 1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)
  • 2 slightly heaping cups fresh corn kernels (from 4 medium ears)
  • 2 tsp. minced garlic
  • Scant 1/2 tsp. ground cumin
  • Scant 1/2 tsp. ground coriander
  • 2 to 3 Tbs. chopped fresh mint
  • One-quarter lemon
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 180
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4
      Cholesterol (mg): 15
      Sodium (mg): 290
      Carbohydrates (g): 24
      Fiber (g): 4
      Protein (g): 4

Preparation

  • Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.
  • Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.
  • Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.

Reviews

Rate or Review

Reviews

  • lacey160 | 06/05/2016

    Made this side dish along with the Maryland Crab Cakes as recommended on this site. Fantastic blend of flavors! Can't wait to make it again.

  • Kohola | 09/18/2015

    DELISH!!!! I used frozen organic corn kernels. easy peasy.

  • Sweetpete | 09/10/2014

    I have made this so many times and it is absolutely a favorite for my family. Quick, easy and the flavor is fantastic

  • jrobertfl | 08/26/2014

    Great refreshing dish!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks