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Corn Sauté with Zucchini and Bell Pepper

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Course: Side Dish
Cuisine: Mexican

Ingredients

  • cooking spray
  • 4 ears of corn husks removed
  • 1 tbsp olive oil
  • ½ zucchini finely diced
  • 2 tbsp red onion finely diced
  • 2 tbsp red bell pepper finely diced
  • ¼ Jalapeño seeds & veins removed, finely diced
  • Sea Salt and Freshly Cracked Pepper to taste
  • 1 tbsp butter

Instructions

    Cup of Yum
  1. Heat a grill pan that's coated in cooking spray over medium-high heat.
  2. Place the corn in the pan and cook, flipping occasionally, for 10-12 minutes, or until the corn is charred a bit and cooked through.
  3. Remove from the stove and set aside to cool. Once it has cooled, cut the kernels from the ears of corn with a knife onto a large plate.
  4. Heat the olive oil in a sauté pan over medium heat. Add the zucchini, red onion, bell pepper, and jalapeno to the pan. Cook, stirring often, for 2-3 minutes.
  5. Add the corn kernels and continue cooking, stirring occasionally, for 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste.
  6. Add the butter and stir until it coats the corn mixture.
  7. Remove from the heat and add some fresh cilantro and cotija cheese. Toss to coat and pour into a serving bowl.
  8. Serve immediately. Enjoy.