Charred Corn and Zucchini Sauté

Ring in summer with a fresh veggie dish
corn and zucchini saute

Country Crock

Ring in summer with a fresh and veggie dish.

4
Servings
18
Calories Per Serving
Deliver Ingredients

Notes

* 2 cups frozen corn kernels can be used instead of fresh corn.

Ingredients

  • 4  Tablespoons  butter, such as Country Crock Spread
  • ears corn-on-the-cob, corn removed from cob, (about 2 cups)*
  • meduim zucchini, quartered lengthwise then sliced crosswise
  • 3/4  Cups  red onion, chopped
  • 1/4  Teaspoon  salt
  • Chives and parsley, for garnish, optional

Directions

Melt 2 tablespoons Country Crock Spread in large nonstick skillet over high heat and cook corn, zucchini, and red onion, stirring occasionally, until vegetables are lightly browned and tender, about 5 minutes.

Stir in remaining 2 tablespoons Spread and salt. If desired, garnish with your favorite herbs, such as chives or parsley.

Nutritional Facts

Sugar
3g
3%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
16mg
2%
Choline, total
1mg
0%
Fluoride, F
1µg
0%
Folate, total
5µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
11mg
2%
Sodium, Na
60mg
4%
Water
12g
0%

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.