Good Afternoon| You currently looking for inspiration recipes sautéed zucchini and corn interesting? The way to prepare it is not difficult and not too easy. If wrongly processes it, the result will be tasteless and in fact tends to be unpleasant. Whereas sautéed zucchini and corn the delicious should have aroma and taste that could provoke our appetites.

Cut kernels from the ears of corn. Season with sea salt and pepper. So to make up for all the salsa and tortilla chips I've consumed, I'm serving up this corn and zucchini sauté. Directions In a large skillet, saute onion in oil until tender.

Sautéed Zucchini And Corn is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Sautéed Zucchini And Corn is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have sautéed zucchini and corn using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sautéed Zucchini And Corn:

1. Take 2 tbsp Unsalted butter
2. Get 1 large Leeks
3. Prepare 1 medium Zucchini or yellow Squash
4. Make ready 2 medium Ears corn
5. Get 2 tbsp Heavy Cream
6. Make ready 1/4 cup Chiffonade of basil
7. Get 1 tbsp Lime juice
8. Prepare Salt and pepper

Either boiled or grilled corn works well. TOMATOES: Use either cherry or grape tomatoes. ZUCCHINI: Diced the zucchini into ¾-inch pieces. GARLIC: One large garlic cloves, minced.

Instructions to make Sautéed Zucchini And Corn:

1. Step 1 Let's prepare all the ingredients : halve the leek, wash and slice crosswise into very thin half-moons. Cut kernels from the cub, stand the cob on one end, and slice downward with a sharp knife. ( keep the blade against the ear), brush zucchinis and cut into 1/4 inch dice. Cut basil chiffonade
2. Step 2 Melt butter in a large skillet over medium high heat until foamy.
3. Step 3 Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.
4. Step 4 Add zucchini and corn and cook until tender and color is bright , about 2 minutes. If you think is still firm, close the skillet with a lid, steam about 2 mins. Do not over cook
5. Step 5 Stir in cream and basil and season with salt and pepper. Add lime juice,
6. Step 6 Serve warm, Garnished with basil leaves if desired.
7. Ready to serve and ENJOY!

ZUCCHINI: Diced the zucchini into ¾-inch pieces. GARLIC: One large garlic cloves, minced. LIME JUICE: Use fresh lime juice. Directions In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Combine bouillon and milk; add to vegetables with chiles, chili powder, cumin and cayenne.

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