Sautéed Corn, Zucchini & Blistered Tomatoes

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This easy side dish is bursting with summertime flavors! Sautéed corn and zucchini mix with blistered tomatoes, lime juice, garlic and herbs. Simple and delicious!

Sautéed corn, zucchini and tomatoes on a white plate.

This sauteed corn recipe, along with our favorite zucchini recipe (the BEST baked zucchini fries!), was inspired by our all-time favorite farm stand that we frequented when we lived in Utah - the one my kids used to refer to as "our farm stand". Little did the farmers know, but my family had taken full ownership of their stand.

"Our" farm stand was nothing fancy. In fact, every time we visited, I feel as though I'd taken a ride in a time machine. Old wooden crates filled with zucchini, summer squashes of every variety, the sweetest corn and ruby red tomatoes. It was all grown on the farm that stretched behind the makeshift stand.

But the produce wasn't even the best part.

Even though the rickety shelves were filled with brightly colored cloth-topped jars of homemade jams, pickles and honey, the most charming part was nestled just in front of those shelves.

There was an old metal can with a slot in the top and a removable lid, nestled up to a sign that read, "Honor System". One of the few times that I actually saw one of the owners, I asked her about it. She said that they had been using the honor system for years and not once had anyone ripped them off.

My faith in humanity was restored.

I don't get overly effusive about dishes too often and am typically not prone to exaggeration, so I hope you'll believe me when I say this:

This is one of the best flippin' summer side dishes I've ever made! I think it's that simplicity that makes me love this side dish so much. Each flavor shines and they complement each other without overtaking any other in the mixture.

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Ingredients for sautéed corn salad
Substitutions
💙 What’s to love about sautéed zucchini and corn:
How to make sautéed corn and blistered tomatoes
How to serve this zucchini side dish:
Frequently Asked Questions
Printable Recipe

Ingredients for sautéed corn salad

CORN: Use the kernels from 3 cooked medium-sized corn cobs. Either boiled or grilled corn works well.
TOMATOES: Use either cherry or grape tomatoes.
ZUCCHINI: Diced the zucchini into ¾-inch pieces.
GARLIC: One large garlic cloves, minced.
LIME JUICE: Use fresh lime juice.
OLIVE OIL: Just a splash of olive oil for sauteing the veggies.

See recipe card below for full ingredients list & recipe directions.

Substitutions

Other vegetables: Brown some onions before adding the other vegetables. Or try green onions. Bell peppers, summer squash and spinach are all great additions.

Make it a vegetarian entrée: To make this a vegetarian entrée, try adding black beans, chickpeas, grilled halloumi or tofu.

Make it a non-veggie entrée: Grilled shrimp, shredded chicken or cooked ground turkey can easily turn this recipe into a hearty dinner.

💙 What’s to love about sautéed zucchini and corn:

FRESH & DELICIOUS! The flavors of fresh corn, zucchini and tomatoes are everything that is good about summertime cooking.
QUICK & EASY: This recipe takes mere minutes to cook, and the ingredients list is so simple. A few veggies, olive oil, lime juice and seasoning. That’s it!
VERSATILE: Serve this easy side dish “as is” or turn it into a main dish by adding beans, grilled shrimp or cooked ground turkey.

Corn kernels and chopped celery in a nonstick skillet.

How to make sautéed corn and blistered tomatoes

HEAT THE OIL: Set a large nonstick skillet over medium-high heat. Add the olive oil and allow it to heat.

SAUTE THE ZUCCHINI: Add the zucchini to the skillet and cook for a few minutes, stirring frequently.

Zucchini, corn kernels and cherry tomatoes in a skillet.

CORN & TOMATOES: Next, add the corn kernels and cherry tomatoes. After a couple of minutes, the tomato skins should start to split and shrivel slightly.

ADD THE GARLIC: Stir in the garlic and cook for about 30 seconds. Avoid burning the garlic, which turns it bitter.

ADD THE REST: Remove the pan from the heat. Stir in the cilantro, lime juice, salt and pepper. Taste a forkful and adjust the seasoning, if necessary.

SERVE: Serve hot or at room temperature.

How to serve this zucchini side dish:

Serve it as a side dish throughout the summer, or snack on it as a light lunch.
Alternatively, let the dish cool and take it to the next potluck to serve as a salad. It may need an extra squeeze of lime juice and/or drizzle of olive oil before serving.
Use it as a salsa and serve it on top of grilled salmon, grilled pork chops or grilled chicken.

Overhead photo of cooked zucchini, corn and blistered tomatoes on a white plate.

Frequently Asked Questions

Can I add other vegetables to the sautéed corn, zucchini, and tomatoes?

Absolutely! You can customize the dish by adding other vegetables to the sautéed corn, zucchini, and tomatoes. Bell peppers, onions, or even mushrooms would make great additions. Simply adjust the cooking time accordingly based on the vegetables you choose.

Can I make this dish in advance and reheat it later?

While sautéed corn, zucchini, and tomatoes are best enjoyed freshly cooked, you can make it in advance and reheat it later. Keep in mind that the texture may slightly change upon reheating, and the vegetables may become softer. Reheat the dish in a skillet over medium heat, stirring occasionally, until heated through.

How do I store the leftovers?

To store leftovers of sautéed corn, zucchini, and tomatoes, allow the dish to cool completely and then transfer it to an airtight container. Refrigerate the leftovers for up to 3-4 days. When reheating, use a skillet or microwave until heated through.

Other fresh corn recipes you'll love

Printable Recipe

Sautéed Corn, Zucchini and Blistered Tomatoes

This easy side dish is bursting with summertime flavors! Sautéed corn and zucchini mix with blistered tomatoes, lime juice, garlic and herbs. Simple and delicious!

4.58 from 14 votes

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Gluten Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: Servings

Calories: 81.1kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 teaspoon olive oil
2 cups ¾-inch diced zucchini about ¾ lb.
3 medium ears corn cooked & kernels cut off (about 2 cups)
1 cup cherry tomatoes
1 garlic clove minced
1 tablespoon minced cilantro
1 teaspoon fresh lime juice
⅛ teaspoon salt
⅛ teaspoon ground pepper

Instructions

Heat the olive oil in a large nonstick skillet set over medium-high heat.
Add the zucchini and cook, stirring frequently, for 3 minutes. Stir in the corn and cherry tomatoes and cook until the tomato skins are starting to split and shrivel, about 2 minutes.
Add the garlic and cook, stirring constantly, for additional 30 seconds.
Remove from the heat and stir in the cilantro, lime juice, salt and pepper. Serve.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This was originally post on August 6, 2014, and was updated on June 19, 2023.

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