Description
A refreshing and vibrant summer side dish featuring a colorful medley of fresh or frozen corn, cherry tomatoes, zucchini, and red bell pepper, sautéed with garlic and olive oil, then finished with fresh herbs and lemon juice. Perfect for a quick and easy addition to any summer meal.
Ingredients
Scale
Vegetables
- 4 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup diced zucchini
- 1/2 cup diced red bell pepper
Herbs and Seasonings
- 1/4 cup chopped fresh basil or cilantro
- 1 garlic clove, minced
- Salt and pepper to taste
Liquids and Oils
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
Instructions
- Prepare Corn: If using fresh corn, cook the corn kernels in boiling water for 3-4 minutes, then drain thoroughly. If using frozen, thaw completely and drain any excess water to avoid sogginess.
- Heat Oil: In a large skillet, warm 2 tablespoons of olive oil over medium heat until shimmering but not smoking to prepare for sautéing the vegetables and garlic.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly to release its fragrance without burning it.
- Cook Vegetables: Add the diced zucchini and red bell pepper to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they begin to soften but still retain a slight crunch.
- Add Corn and Tomatoes: Stir in the corn kernels and halved cherry tomatoes, cooking for an additional 2 to 3 minutes while gently stirring to combine flavors and heat evenly.
- Finish with Herbs and Lemon: Remove the skillet from heat, then stir in the fresh lemon juice and chopped basil or cilantro, allowing the vibrant herbs to brighten the dish.
- Season and Serve: Season the medley with salt and freshly ground black pepper to taste. Serve warm or at room temperature for a delicious summer side dish.
Notes
- Fresh corn enhances flavor, but frozen is a convenient alternative.
- Swap basil for cilantro based on preference for a different herbaceous note.
- Serve this dish chilled for a refreshing summer salad variation.
- Adding a pinch of chili flakes can bring a subtle heat to the medley.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
