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Close up of a cast-iron skillet with shredded cheese, corn, and zucchini.
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Creamy Corn and Zucchini

This sauteed zucchini and corn recipe is perfect for a quick side dish on a weeknight!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 231kcal
Author Karly Campbell

Ingredients

  • 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

Instructions

  • 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.
  • Serve immediately.

Nutrition

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