Name: Sautéed Zucchini and Corn with Chives
Total time: PLACEHOLDER
Ingredients: 4 medium zucchini , ends trimmed; 3 tablespoons unsalted butter; 1 medium shallot , minced; 2 medium ears sweet corn , kernels cut away with a knife; 1 tablespoon minced fresh chives; Salt and pepper

Why This Recipe Works

There’s always a bumper crop of zucchini in the summer and a shortage of good zucchini recipes. But our Sautéed Zucchini and Corn with Chives recipe is a seasonal favorite and a real keeper. It’s quick dish that doesn’t turn watery—the real problem with cooking zucchini. We start by shredding the zucchini using the large holes of a box grater or the shredding disk of a food processor. Then we squeezed the grated zucchini to remove excess liquid. Cooking the zucchini in butter quickly over high heat helped to preserve its texture and delicate flavor. We combined the zucchini with fresh corn and chives for flavor and textural contrast.

Before You Begin

Zucchini need a good squeeze to rid them of excess moisture. Look for smaller zucchini at the supermarket; they are much more flavorful and less watery than their larger counterparts. This recipe also works with frozen corn. Simply defrost the corn and add it during the last minute or two of cooking time.

Instructions

Shred zucchini on large holes of box grater or with shredding disk of food processor. Wrap shredded zucchini in triple layer of paper towels and squeeze out excess liquid.

Heat butter in large nonstick skillet over medium-high heat. When foaming subsides, add shallot and cook, stirring occasionally, until soft, 2 to 3 minutes. Add zucchini and corn and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in chives and season to taste with salt and pepper. Serve.