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Confetti Corn
A summery saute of fresh from the garden vegetables. This is an easy side dish any night of the week!
Course
Side Dish
Cuisine
American
Keyword
corn
Dietary Restrictions
Egg Free, Gluten-Free, Vegetarian
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
83
kcal
Author
Lisa Lotts
Ingredients
1
tablespoon
olive oil
2
zucchini
diced into half-inch pieces
1
red bell pepper
seeded and diced into half-inch pieces
1
yellow onion
diced
pinch
salt
3
ears
corn
kernels cut from the cob or two cups frozen corn, thawed
1
clove
garlic
minced
1
tablespoon
thyme leaves
chopped fresh
1
lemon
zest and juice to taste
¼
cup
italian parsley
chopped
3
scallions
white and green parts, chopped
salt and pepper to taste
Instructions
In a large skillet, heat olive oil over medium to medium high heat.
Add zucchini, bell pepper and onion and a pinch of salt to the pan and sauté until slightly softened but not browned, 3-4 minutes.
Add corn and sauté for an additional 2-3 minutes.
Add garlic and thyme, cooking for an additional minute, until fragrant. Remove from heat.
Add scallions and a quarter of the lemon zest and juice - taste for seasoning -- add more zest and/or juice if desired.
Toss to combine.
Season to taste with salt and pepper
Notes
You may or may not need the additional lemon juice and zest at the end, which is why I recommend tasting before adding the full amount.
Nutrition
Calories:
83
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
4
g
|
Sodium:
14
mg
|
Potassium:
452
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
1615
IU
|
Vitamin C:
81.6
mg
|
Calcium:
48
mg
|
Iron:
1.4
mg