Creamy Corn and Zucchini
This sauteed zucchini and corn recipe is perfect for a quick side dish on a weeknight!
Servings 4 servings
- 2 tablespoons olive oil
- 2 cups corn kernels fresh or frozen
- 2 medium zucchini chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons chopped cilantro
- 1 tablespoon vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Heat the oil in a medium sized skillet over medium heat.
Once hot, add the corn and zucchini to the skillet and cook, stirring frequently, under vegetables are tender, about 8 minutes.
Stir in the cheese, sour cream, cilantro, vinegar, garlic powder, salt, and pepper. Stir well to combine and continue cooking for 5 minutes or until heated through.
Calories: 231kcal | Carbohydrates: 18g | Protein: 7g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 841mg | Potassium: 411mg | Fiber: 2g | Sugar: 5g | Vitamin A: 475IU | Vitamin C: 18.9mg | Calcium: 137mg | Iron: 0.9mg