Zucchini And Corn Saute With Feta
From essentialingredients 12 years ago
- 15 minutes to make
- Serves 4
Delicious way to enjoy summer’s delicious and bountiful veggies! As a side dish, topping for grilled meats, foundation for a great summer salad, or as a new kind of filler for a taco – my family will be having a lot more of this over the next few months.
Ingredients
- 1 teaspoon olive oil shopping list
- 3 small, 2 medium or 1 super large zucchini, cubed shopping list
- 1 cup corn kernels (you could use a cup of frozen corn, but I used 4 small ears of sweet corn and cut the kernels off the cob and I would definitely recommend the fresh over the frozen at this time of year) shopping list
- ½ teaspoon granulated garlic* (I was pressed for time so I took the easy route here, but I know I’d prefer using a few cloves of roasted garlic or a few cloves of grated fresh garlic, I’ll be using one or the other of those next time) shopping list
- ½ teaspoon Konriko jalapeno All-Purpose seasoning (if you don’t have this, you really should get some!!) shopping list
- approx. 2 tablespoons lime juice shopping list
- ½ tablespoon butter shopping list
- approx. ¼ cup finely crumbled feta cheese shopping list
How to make it
- Heat oil in large skillet over medium-high heat.
- Add zucchini, corn and seasonings (garlic & Jalapeno) and cook, stirring occasionally, for about 8 minutes (until zucchini is crisp tender).
- Turn off heat, add lime juice and butter and stir well to incorporate.
- Transfer mixture to serving bowl and let sit for 3-5 minutes to cool down slightly. Add feta cheese and toss well.
- Serve and enjoy!
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