Ingredients
Scale
- 2 cups fresh sweet corn (kernels from about 2 ears)
- 2 medium zucchinis (sliced into half-moons)
- 1 red bell pepper (diced)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Fresh basil or parsley (optional, for garnish)
Instructions
- Prepare the vegetables: Husk the corn, slice the zucchini, and dice the bell pepper.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add zucchini and red bell pepper to the skillet with a pinch of salt. Cook for 3-4 minutes until they begin to soften.
- Stir in the sweet corn kernels and cook for an additional 5-7 minutes until zucchini is tender yet firm.
- Season with salt, pepper, and optional crushed red pepper flakes for added flavor.
- If using fresh herbs, add them just before serving.
Notes
- For added texture, feel free to substitute zucchini with yellow squash or include other colorful bell peppers.
- This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg