For an extra layer of flavor, try adding a pinch of red pepper flakes or a clove of minced garlic along with the onion. Feel free to experiment with different types of cheese. Monterey Jack, Colby, or even a smoked Gouda would be delicious. If you don't have fresh corn, you can substitute 1 1/2 cups of frozen corn kernels. Add them directly to the skillet without pre-cooking. This dish is best served immediately while the cheese is melted and the vegetables are still tender. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.
Corn Zucchini Skillet
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING3 People
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VIEWS48
Celebrate the bounty of summer with this vibrant Corn and Zucchini Skillet, a medley of fresh flavors brought together under a blanket of melted Cheddar. Simple, satisfying, and ready in minutes, it's the perfect side dish or light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate33 g
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Cholesterol50 mg
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Fiber6 g
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Protein16 g
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Saturated Fat11 g
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Sodium292 mg
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Sugar11 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes to partially cook. Immediately transfer the corn to a bowl of ice water to cool. Once cool enough to handle, cut the kernels from the cobs. (Prep time: 15 minutes)
02
Step
10 mins
In a large skillet (preferably cast iron) over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the corn kernels and continue to cook, stirring occasionally, until tender, about 5 minutes. (Cook time: 10 minutes)
03
Step
8 mins
Add the zucchini and yellow squash to the skillet. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the squash is tender and the pan is mostly dry, about 8 minutes. (Cook time: 8 minutes)
04
Step
2 mins
Season the mixture with salt and pepper to taste. Sprinkle the shredded Cheddar cheese evenly over the top. Cover the skillet, turn off the heat, and let sit until the cheese is melted and gooey, about 2 minutes. Serve immediately. (Cook time: 2 minutes)
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RECIPE REVIEWS
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Yazmin Gulgowski
Mar 21, 2025The instructions were clear and easy to follow. I'll definitely be making this again.
Hyman Runolfsson
Mar 1, 2025Simple ingredients, big flavor! Perfect for a quick weeknight meal.
Diana Grady
Feb 9, 2025I added some diced bell pepper for extra color and flavor. It was a hit!
Mary Marvin
Jan 11, 2025This is now a staple in our summer rotation. Thank you for sharing!
Candice Reynolds
Jan 8, 2025I didn’t have yellow squash, so I used all zucchini. It turned out great!
Lurline Daugherty
Dec 4, 2024This recipe is so easy and delicious! My kids even ate their vegetables without complaining.
Herminio Rohan
Nov 28, 2024The cheese melted perfectly and created a wonderful creamy texture.
Noah Bernhard
Nov 5, 2024Next time I think I'll add a little garlic to the onions. Overall, a great recipe!