Sautéed Corn and Zucchini in Lemony Browned Butter
on Aug 26, 2018, Updated Jul 01, 2024
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Two of the best and most bountiful summer vegetables are elevated by nutty brown butter.
Browned butter may sound fancy or complicated, but it’s literally butter that has been cooked until it starts to lightly (that’s the key — lightly) brown and take on a toasty, caramel-ley sweetness. You won’t believe how much flavor it can add to any simple dish, such as this very (very) simple sautéed corn and zucchini recipe. Don’t let the butter get too brown — you want it to be a light, toasty color, not burned.
This simple summer side would be perfect with a wide variety of dishes. Think about Grilled Chicken Thighs with Indian Marinade, Grilled Top SIrloin Steaks, or Poached Salmon.
Table of Contents
Easy Sautéed Corn and Zucchini in Lemony Browned Butter recipe: Two of the best summer vegetables are elevated by nutty brown butter.
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Brown Butter Sautéed Corn and Zucchini Ingredients
- Unsalted butter – You cook the butter until it browns, to give the dish a nutty, savory flavor.
- Corn kernels – You can use fresh corn or frozen. If you’re making this in the summer, definitely go for fresh, but if it’s the winter, frozen is the way to go.
- Zucchini – Full size or baby zucchini are both fine, but I love the cuteness and firm texture of the smaller squash.
- Garlic – See how to mince garlic.
- Lemon zest – Grate it finely.
- Fresh rosemary – Adds a beautiful piney note to this dish and pairs wonderfully with the browned butter.
How to Make Sautéed Corn and Zucchini
- Brown the butter: Cook the butter in a skillet until the milk solids separate and begin to get brown.
- Sauté: Add the rest of the ingredients and sauté until the vegetables become crisp-tender. Serve the dish immediately.
Variations
- Try other herbs in place of the rosemary — oregano, basil, cilantro, sage…any herb will work here.
- Add finely diced roasted red bell peppers. Raw or grilled peppers are great, too.
- This dish would be amazing with grilled corn. Grill the corn in advance and cut the kernels off the cob. Then use them as normal in the recipe.
- For a bit of spice, add a teaspoon of red pepper flakes to the butter as it finishes browning. The spiciness will infuse into the butter and make this sweet dish a little more exciting.
What to Serve With Sautéed Corn and Zucchini
Above, the sautéed corn and zucchini is paired with with Greek Leg of Lamb and Endive Salad with Pear and Creamy Herb Dressing. And, you can also see the Red Onion Mint Orzo on the plate. Pretty pretty, right?
This is also an excellent summer side for anything you put on the grill.
More Zucchini Recipes
- Zoodle Salad with Scallion Vinaigrette
- Zucchini Fritti
- Classic Zucchini Bread
- Corn and Zucchini Fritters
- Baked Zucchini Chips
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Sautéed Corn and Zucchini in Lemony Browned Butter
Ingredients
- 2 tablespoons unsalted butter
- 4 cups corn kernels (fresh or frozen)
- 1 ½ cups diced zucchini (or halved and sliced baby zucchini)
- 1 clove garlic (minced)
- 1 teaspoon finely grated lemon zest
- ½ teaspoon minced fresh rosemary
Instructions
- In a large skillet melt the butter until slightly browned over medium heat. Add the corn, zucchini, garlic, lemon zest, and rosemary. Season with salt and pepper and sauté for about 5 minutes until the vegetables are crisp tender.
- Serve hot.
Notes
- Try other herbs in place of the rosemary – oregano, basil, cilantro, sage…any herb will work here.
- Add finely diced red bell peppers, either raw, grilled, or roasted.
- This dish would be amazing with grilled corn. Grill the corn in advance, and cut the kernels off the cob. Then use them as normal in the recipe.
- For a bit of spice, add a teaspoon of red pepper flakes to the butter as it finishes browning. The spiciness will infuse into the butter and make this sweet dish a little more exciting.
