Sauteed Summer Corn and Zucchini

With summer comes a ton of fresh produce. This is the time of year that I live for. Fresh fruit that actually tastes good. Fresh veggies readily available that aren’t just brassicas and root veggies and are local.

If you’re lucky enough to have a home garden (I’m counting down the years until it can happen for me), you might end up yielding a ton of zucchini or corn or perhaps BOTH! If you do, you’re going to be looking for a ton of new recipes for them. This sauteed summer corn and zucchini side dish is perfect.

If you’re like me, and you just buy corn and zucchini on a regular basis, this is going to be a great side dish for you as well. It’s simple, and it’s healthy. YUM
I actually cut my first tooth on corn when I was a baby. I loved corn then, and I still love it now. Zucchini took a lot longer for me to like, but I love it now, too.

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  • 1/4 cup butter
  • 1/2 small white onion, finely diced
  • 3 small zucchinis, diced
  • 3 ears corn, husks and silk removed
  • sea salt to taste
  • freshly ground black pepper to taste


Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

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Gluten-Free Pie Crust

Well I’ll Be… This Isn’t Your Everyday Pie!