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5 from 1 vote

Sautéed Zucchini, Corn & Blistered Tomatoes Recipe

Without a doubt, this is one of the best corn salad recipes I've every made. Sweet corn and tomatoes are sautéed with diced zucchini, lime juice and cilantro. 81 calories and 0 Weight Watchers Freestyle SP
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dishes
Cuisine: American
Keyword: Gluten Free, Vegan, Vegetarian
Servings: 4 Servings
Calories: 81.1kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 teaspoon olive oil
  • 2 cups 3/4-inch diced zucchini about 3/4 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
  • 1/8 teaspoon salt
  • 1/8 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.

Notes

Weight Watchers Points: 0 (Freestyle SmartPoints), 2 (Points+)

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