Description
This Buttered Corn & Zucchini Succotash is a vibrant and flavorful vegetable side dish combining fresh corn, tender zucchini, and juicy cherry tomatoes, sautéed in rich butter with aromatic garlic, onions, and a hint of smoked paprika. Ready in just 25 minutes, it’s perfect for a quick, healthy, and colorful addition to any meal.
Ingredients
Scale
Vegetables
- 2 cups fresh corn kernels (about 4 ears of corn)
- 2 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings & Fats
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Melt the butter: In a large skillet, melt the unsalted butter over medium heat to prepare the base for sautéing.
- Sauté onions: Add the diced onion to the skillet and cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until the garlic is fragrant, being careful not to burn it.
- Add corn and zucchini: Introduce the fresh corn kernels and diced zucchini to the skillet. Season the mixture with salt, black pepper, and smoked paprika for balanced flavor.
- Cook vegetables: Continue cooking for 5-7 minutes, stirring occasionally, until the zucchini turns tender and the corn is heated through and slightly caramelized.
- Add cherry tomatoes: Gently fold in the halved cherry tomatoes and cook for another 2-3 minutes, allowing them to soften slightly while retaining their shape.
- Finish and serve: Remove the skillet from heat. Stir in chopped fresh basil if using, adding a fresh herbal note. Serve the succotash warm as a delightful side dish.
Notes
- For a dairy-free version, substitute butter with olive oil or a plant-based butter alternative.
- Fresh basil is optional but adds a lovely aroma and flavor contrast.
- Adjust seasoning to taste, especially salt and smoked paprika for more depth.
- Can be served warm or at room temperature.
- Use fresh, in-season corn for best sweetness and texture.
