Southwest Sweet Corn and Zucchini Saute
 
Prep time
Cook time
Total time
 
Fire up a pan of this Southwest Sweet Corn and Zucchini Saute to accompany any and all of your Mexican inspired meals. Sweet corn straight from the cob, fresh zucchini, robust mushrooms, and savory onions are the perfect combo for a little southwest flare.
Author:
Recipe type: Side Dishes
Serves: 4-6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • ½ cup diced mushrooms
  • 1 zucchini, chopped into bite sized pieces
  • 2 ears of corn, husked, rinsed, and kernals cut off
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt, divided
  • ¼ teaspoon pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ½ teaspoon dried oregano
  • 1½ teaspoons lime juice (about 2 wedges of lime)
Directions
  1. Prepare veggies by dicing onion and mushrooms, chopping zucchini, and cutting kernals of corn off the cob. Set aside.
  2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Once oil is hot enough that a drop of water sizzles, add onion and mushrooms to pan. Stir to coat. Season with ¼ teaspoon salt, pepper, chili powder, cumin, and oregano. Saute for 5-6 minutes, stirring occasionally to avoid burning, until onions are translucent.
  3. Add zucchini, corn, garlic, and lime juice. Add an additional ¼ teaspoon of salt. Stir to coat evenly in seasonings. Cook for an additional 5-6 minutes, stirring occasionally to avoid burning, until zucchini is crisp tender.
  4. Remove from heat. Season to taste. Serve warm with tacos, nachos, salad, quesadillas, etc.
Notes
NOTES:

DON'T OVERCOOK THE ZUCCHINI - Zucchini is one of those veggies that has a sweet spot. It is delicious in the crisp/tender stage, but once you've gone too far, it turns to mush and you feel like you are eating slime. No bueno. Check the doneness with a fork after about 4-5 minutes of cooking the zucchini and remember that it will continue to cook a little more even after you remove it from the heat.

FRESH CORN VS. CANNED - Feel free to use 1½-2 cups of drained canned corn. Just don't add the extra ¼ teaspoon of salt since canned veggies already have sodium added to them. You also won't get that slight crunch that fresh corn from the cob gives you, but use whatever you have on hand.

ADD ANY VEGGIES - Besides the corn and zucchini which I feel are the stars of this side dish, feel free to substitute and add any veggies you have on hand. Shredded carrots, bell peppers, jalapeno, grape tomatoes, spinach, or kale would all be great options to add.
Recipe by Breezy Bakes at https://www.breezybakes.com/southwest-sweet-corn-and-zucchini-saute/