Sautéed Zucchini with Corn and Tomatoes recipe

Sautéed Zucchini with Corn and Tomatoes

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Zucchini and corn are sautéed with onions and tomatoes for a fresh and simple side dish. Mexican oregano adds a savory counterbalance to the sweet flavors of the vegetables. This recipe is perfect for seasonal ingredients, but most of these are readily available at the grocery store year-round. Frozen corn can easily be substituted for fresh corn on the cob.

This dish is adapted from my 1976 edition of Better Homes and Gardens Heritage Cook Book. It’s based off an old recipe from early Spanish settlers in America.


This zucchini and corn side dish is also excellent spooned over omelets.

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Sautéed Zucchini with Corn and Tomatoes


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup finely diced onion
  • 1 garlic clove, minced
  • 1 pound zucchini, diced into about 1/2-inch cubes
  • 1 cup corn, frozen or fresh off the ear
  • 1 teaspoon dried oregano, preferably Mexican – Explore The Spice House | Shop Now
  • 1/2 teaspoon table salt
  • 1/8 teaspoon pepper
  • 1 cup diced plum tomatoes (cut them in half across the middle first and gently squeeze out the seeds before dicing; this helps get rid of some of the excess juice)


Heat the oil and butter in a large skillet over medium heat until the butter is melted and frothy. Add the onions and cook about 3 to 4 minutes until translucent, but not brown. Add the garlic and cook another 30 to 60 seconds. Turn up the heat to medium-high and toss in the zucchini; cook for 4 minutes, stirring occasionally. Add the corn, oregano, salt, and pepper, and cook until the zucchini is tender but still firm, about 3 to 4 more minutes. Adjust the heat as needed. Add the tomatoes at the end to warm briefly, but without cooking so long they break down. Remove from heat and serve.

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