2 ratings

Charred Corn and Zucchini Sautée

Ring in summer with a fresh veggie dish

Ring in summer with a fresh and veggie dish.


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


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


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.