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    Home » Side Dishes

    Sautéed Corn, Zucchini & Blistered Tomatoes Recipe

    Published: Jun 15, 2022 · Modified: Jun 27, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 16 Comments

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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.

    Jelly jars at a farmstand.

    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.

    Ingredients for sauteed corn salad:

    These are the main ingredients needed for this recipe…

    • 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.

    💙 What’s to love about sauteed 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.

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      How to make sauteed 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.

      What substitutions can I make?

      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.

      Other fresh corn recipes:

      Pesto Butter Corn on the Cob {Cookin' Canuck}
      Black Bean & Corn Salad {Cookin' Canuck}
      Zesty Sweet Corn Refrigerator Relish {A Farmgirl's Dabbles}
      Zucchini Corn Pancakes {Girl Versus Dough}
      Quinoa with Corn & Scallions {Just A Taste}

      Sautéed corn, zucchini and tomatoes on a white plate.

      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!
      4.8 from 5 votes
      Print Pin Rate
      Course: Side Dishes
      Cuisine: American
      Keyword: Gluten Free, Vegan, Vegetarian
      Prep Time: 15 minutes
      Cook Time: 5 minutes
      Total Time: 20 minutes
      Servings: 4 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
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      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

      Serving: 0.75Cup | Calories: 81.1kcal | Carbohydrates: 15.9g | Protein: 2.8g | Fat: 1.9g | Saturated Fat: 0.3g | Sodium: 83mg | Fiber: 2.6g | Sugar: 3.9g
      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 15, 2022.

      Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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        Reader Interactions

        Comments

        1. Frances

          November 02, 2020 at 3:40 pm

          5 stars
          Good side dish and pretty too. I added some green onion and one jalapeno pepper. Left overs nice in making a "bowl" with these veggies and beans etc. riced cauliflower or a grain.

          Reply
        2. Camryn

          April 23, 2017 at 3:35 pm

          I live in Ohio, US. I was looking for something different to do with zucchini and found this recipe. This is a delicious dish! Using fresh ingredients is key. I did add a bit more garlic and cilantro. I will definitely makee this dish again and again.

          Reply
          • Dara

            April 23, 2017 at 5:40 pm

            I'm so glad to hear that, Camryn! A little extra garlic and cilantro is always a good thing.

            Reply
        3. Kevin @ Closet Cooking

          August 13, 2014 at 9:15 am

          This just screams summer and looks amazing!

          Reply
        4. shelly (cookies and cups)

          August 12, 2014 at 7:52 am

          This is the type of dish I could eat all day long!

          Reply
        5. Stephanie @ Eat. Drink. Love.

          August 09, 2014 at 11:21 pm

          This is so my kind of dish! Love everything in it!

          Reply
        6. Paula-bell'alimento

          August 08, 2014 at 5:35 pm

          Loving this! So healthy and easy! Pinned.

          Reply
        7. Nidhi

          August 07, 2014 at 5:32 am

          That's a quick healthy recipe. What a nice blend of different colors, absolutely refreshing.! I think adding fresh oregano to it would enhance its taste even more.

          Reply
        8. cheri

          August 06, 2014 at 5:18 pm

          Hi Dara, we have a farm stand here that operates the same way, I just love that and want to even shop there more. Love thiscombination of veggies!

          Reply
        9. Rachel (Rachel's Kitchen NZ)

          August 06, 2014 at 1:36 pm

          Oh, this does make me wish for summer - middle of winter down here in NZ:)

          Reply
        10. Laura

          August 06, 2014 at 11:35 am

          Would this work cold as well as hot? Thanks for any input - thinking about whether I could do it in advance for a barbecue.

          Reply
          • Dara

            August 12, 2014 at 11:27 am

            Hi Laura, I apologize for not responding faster. This is wonderful hot, but is also still really good served at room temperature. I think it would be a great make-ahead dish for a barbecue, provided you don't make it more than a day in advance.

            Reply
        11. Lori @ RecipeGirl

          August 06, 2014 at 8:36 am

          Definitely making this for my family this summer!

          Reply
        12. Christine at Cook the Story

          August 06, 2014 at 8:30 am

          I love every single thing about this post, including that amazing bowl of veggies!

          Reply
        13. Katrina @ Warm Vanilla Sugar

          August 06, 2014 at 6:00 am

          Love how simple this meal is! It looks great!

          Reply
        14. Liz @ The Lemon Bowl

          August 06, 2014 at 5:54 am

          I adore honor system farm stands!!!! Makes me so happy. And so does this dish!

          Reply

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        I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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