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Sautéed corn, zucchini and tomatoes on a white plate.
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4.80 from 5 votes

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!
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


  • 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
  • teaspoon salt
  • teaspoon ground pepper


  • 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.



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.


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