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Bowl of sautéed zucchini with corn and tomatoes

Sautéed Zucchini with Corn and Tomatoes

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Zucchini, corn, tomatoes, and onion come together in a colorful side dish seasoned with just enough Mexican oregano to complement their natural sweetness. Although it’s especially good with summer produce, frozen corn works just as well, so you can enjoy it throughout the year.

This recipe is adapted from my 1976 edition of the Better Homes and Gardens Heritage Cook Book. It was inspired by a dish attributed to early Spanish settlers in America.

Tip

— This vegetable sauté is also excellent spooned over omelets.

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Sautéed Zucchini with Corn and Tomatoes

Ingredients

  • 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
  • 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)

Directions

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.