Best 12 Jons Corn And Zucchini Recipes

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In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that captures the essence of summer's bounty: Jons Corn and Zucchini. This vibrant combination of sweet corn and tender zucchini, kissed with aromatic herbs and seasoned with a touch of spice, has captivated taste buds for generations. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through a selection of the finest recipes, offering a symphony of flavors that will tantalize your palate and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

STIR-FRIED ZUCCHINI, CORN AND PEPPERS



Stir-Fried Zucchini, Corn and Peppers image

Provided by Florence Fabricant

Categories     dinner, weekday, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds fresh medium-size zucchini
1 to 2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Kernels stripped from 3 ears fresh corn
1/2 jalapeno pepper, seeded and minced
1/2 cup very finely chopped sweet red pepper
1 tablespoon slivered fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • Trim the ends from the zucchini. Using a food processor, a mandolin or a sharp knife, cut the zucchini in thin, uniform rounds.
  • Heat one tablespoon of the oil in a large skillet or a wok. Add the garlic, then immediately toss in the corn kernels, jalapeno pepper and red pepper and stir-fry for 30 seconds. Add the zucchini and stir-fry just until the zucchini begins to wilt, about two minutes.
  • Fold in the basil and season to taste with salt and pepper. Transfer to a serving dish and serve hot. The dish can also be set aside to cool to room temperature before serving, but if so, the ingredients will benefit from the addition of another tablespoon of olive oil drizzled over them.

QUICK CORN AND ZUCCHINI SAUTE



Quick Corn and Zucchini Saute image

Great recipe for when your vegetables are coming in from your garden! Beautiful colors in this. I've added a bit of onion from time to time, but my Mom is avoiding onions due to dietary concerns and so posted it like this. Adapted from a recipe in Grrr-eat Grub cookbook!

Provided by breezermom

Categories     Corn

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 medium zucchini, sliced
1 medium red bell pepper, cut into julienne strips
1 medium green bell pepper, cut into julienne strips
1/4 cup vegetable oil
2 cups corn (May use frozen whole kernel, thawed if fresh isn't available)
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning

Steps:

  • Saute the zucchini and peppers in oil in a large skillet for 5 minutes or until crisp-tender.
  • Add the corn, garlic, salt, and Italian seasoning, and saute for 3 to 5 minutes or until the corn is crisp tender.

Nutrition Facts : Calories 149.9, Fat 10.1, SaturatedFat 1.4, Sodium 201, Carbohydrate 14.7, Fiber 2.6, Sugar 5.2, Protein 2.9

CHEESY ZUCCHINI AND CORN WITH PESTO BREAD TOPPING



Cheesy Zucchini and Corn With Pesto Bread Topping image

I love zucchini corn and cheese together but the topping really makes this fantastic. Adapted from the Canadian dairy website.

Provided by Cookin-jo

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil, divided
2 tablespoons pesto sauce, purchased (or your homemade)
3 cups bread, cubed small (or torn, use up your stale white or whole wheat, french, just not sweet bread)
1/4 cup white onion, small dice
4 small zucchini, sliced 1/4 inch
2 cups corn, cut fresh off cobs or 2 cups frozen corn
1/3 cup sweet red pepper, diced
1 garlic clove, minced
1 1/2 cups mozzarella cheese, shredded

Steps:

  • Set a large pan on medium heat. When pan is hot add 2 Tbsp olive oil and stir in the pesto. Add the bread cubes and toss. Take off heat and set aside.
  • In a large pan heat the remaining 1 Tbsp olive oil over medium heat. Add onion and sauté 3 minutes, or until just soft but not browning.
  • Add zucchini, corn, red pepper and garlic and sauté about 5 minutes or until vegetables are soft. Salt and pepper to taste.
  • Stir in 3/4 cup cheese until cheese is melting in and then transfer to a shallow casserole dish.
  • Sprinkle remaining cheese over top and then the pesto bread cubes.
  • Bake at 350° for 10-15 minutes or until topping is crispy. You may need to finish by broiling for a few minutes, depending on your oven.

Nutrition Facts : Calories 401.3, Fat 21.7, SaturatedFat 7.3, Cholesterol 33.2, Sodium 468.7, Carbohydrate 40.8, Fiber 4.6, Sugar 7.2, Protein 15.7

JON'S CORN AND ZUCCHINI



Jon's Corn and Zucchini image

A real tasty side dish. Top with Parmesan cheese for added flavor.

Provided by Jon Cline from vegas

Categories     Zucchini Side Dishes

Time 20m

Yield 6

Number Of Ingredients 7

1 stick butter
1 zucchini, cubed
1 onion, chopped
1 (15.5 ounce) can sweet corn, drained
4 black olives, chopped
1 clove garlic, minced
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.6 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 9.8 g, Sodium 394.7 mg, Sugar 4.7 g

JON'S CORN AND ZUCCHINI



Jon's Corn and Zucchini image

A real tasty side dish. Top with Parmesan cheese for added flavor.

Provided by Jon Cline from vegas

Categories     Zucchini Side Dishes

Time 20m

Yield 6

Number Of Ingredients 7

1 stick butter
1 zucchini, cubed
1 onion, chopped
1 (15.5 ounce) can sweet corn, drained
4 black olives, chopped
1 clove garlic, minced
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.6 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 9.8 g, Sodium 394.7 mg, Sugar 4.7 g

ZUCCHINI AND CORN



Zucchini and Corn image

This is a recipe my BF found on-line and features his favorite combination of vegetables. It's a really delicious Mexican recipe. Instead of a leaf of epazote we used a few sprinklings of dried, and we used canned Mexican peppers instead of the poblano. Also, add more cheese if you are inclined to do so.

Provided by Kumquat the Cats fr

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 poblano peppers or 3 new mexican anaheim chilies
1 tablespoon oil
1/2 medium onion, chopped
2 garlic cloves, minced
1 large tomatoes, chopped or 14 ounces canned tomatoes, drained and chopped
4 cups zucchini, chopped
1 tablespoon water
16 ounces frozen corn (preferably shoepeg)
1/2 teaspoon salt
1 leaf epazote or 1 leaf cilantro leaf
1/4 cup low-fat cheddar cheese

Steps:

  • Roast the peppers either over a gas burner or under the broiler until blistered all over. Place in a paper bag for 10 minutes. Remove stems and seeds and chop.
  • Saute the onions until soft but not brown. Add garlic and saute for an additional 2 minutes.
  • Add the tomato and heat for several minutes until the mixture has thickened. Add zucchini and 1 tablespoon water, stir and cover. Cook until squash is tender, about 7 minutes.
  • Add the chopped chilies and corn and cook over medium heat for 1-2 minutes. Add the salt and epazote or cilantro. Heat until most of the liquid has evaporated.
  • Stir in cheese, cover and remove from heat. Wait for 3 minutes, then serve.

Nutrition Facts : Calories 214.1, Fat 6.2, SaturatedFat 1.1, Cholesterol 1.5, Sodium 358.2, Carbohydrate 38.1, Fiber 7.6, Sugar 4, Protein 8.8

PAN-FRIED ZUCCHINI WITH FRESH CORN



Pan-Fried Zucchini With Fresh Corn image

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 medium-size zucchini, about 1 1/4 pounds
2 ears fresh corn
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
1/2 cup coarsely chopped fresh scallions
3 tablespoons finely chopped parsley

Steps:

  • Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
  • Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
  • Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams

JON'S CORN AND ZUCCHINI



Jon's Corn and Zucchini image

A real tasty side dish. Top with Parmesan cheese for added flavor.

Provided by Jon Cline from vegas

Categories     Zucchini Side Dishes

Time 20m

Yield 6

Number Of Ingredients 7

1 stick butter
1 zucchini, cubed
1 onion, chopped
1 (15.5 ounce) can sweet corn, drained
4 black olives, chopped
1 clove garlic, minced
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.6 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 9.8 g, Sodium 394.7 mg, Sugar 4.7 g

JON'S CORN AND ZUCCHINI



Jon's Corn and Zucchini image

A real tasty side dish. Top with Parmesan cheese for added flavor.

Provided by Jon Cline from vegas

Categories     Zucchini Side Dishes

Time 20m

Yield 6

Number Of Ingredients 7

1 stick butter
1 zucchini, cubed
1 onion, chopped
1 (15.5 ounce) can sweet corn, drained
4 black olives, chopped
1 clove garlic, minced
½ teaspoon Cajun seasoning blend (such as Tony Chachere's®)

Steps:

  • Melt the butter in a skillet over medium heat. Add the zucchini, onion, sweet corn, black olives, and garlic to the skillet; season with the Cajun seasoning blend. Cook and stir until the vegetables have softened, about 10 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 13.6 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 1.9 g, Protein 1.9 g, SaturatedFat 9.8 g, Sodium 394.7 mg, Sugar 4.7 g

ZUCCHINI AND CORN WITH CHEESE



Zucchini and Corn With Cheese image

From Betty Crocker Fresh Spring Recipes. I like to add a few sprinkles of herbs to this simple dish.

Provided by lazyme

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 medium zucchini, cubed
1 (17 ounce) package white corn kernels, drained
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup cheddar cheese, shredded

Steps:

  • Mix zucchini, corn, salt and pepper in 1-quart microwavable casserole.
  • Cover tightly and microwave on HIGH 5 to 7 minutes, stirring after 2 minutes, until vegetables are hot.
  • Sprinkle with cheese.
  • Let stand covered 1 minute.

Nutrition Facts : Calories 168.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 14.8, Sodium 183.4, Carbohydrate 24.8, Fiber 3.8, Sugar 4.8, Protein 8

QUINOA, CORN AND ZUCCHINI MEDLEY



Quinoa, Corn and Zucchini Medley image

Make and share this Quinoa, Corn and Zucchini Medley recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup quinoa
1 cup corn
1 medium zucchini, diced (about 1 cup)
4 green onions, thinly sliced (about 1/4 cup)
1/4 cup chopped cilantro
2 tablespoons chopped of fresh mint, plus sprigs for garnish
1/4 cup pine nuts
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon grated orange zest

Steps:

  • To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low.
  • Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
  • Fold corn, zucchini, green onions, cilantro and mint into quinoa.
  • To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper.
  • Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.

Nutrition Facts : Calories 245.4, Fat 12.7, SaturatedFat 1.4, Sodium 16.7, Carbohydrate 29.9, Fiber 3.4, Sugar 2.4, Protein 6.1

Tips:

  • Choose fresh, tender zucchini and corn. This will ensure that your fritters are flavorful and have a good texture.
  • Grate the zucchini and corn finely. This will help them bind together and create a more evenly cooked fritter.
  • Add plenty of herbs and spices to the batter. This will give your fritters a delicious flavor.
  • Be careful not to overmix the batter. Overmixing can make the fritters tough.
  • Heat the oil to the correct temperature before frying the fritters. This will help them cook evenly and prevent them from sticking to the pan.
  • Serve the fritters hot with your favorite dipping sauce.

Conclusion:

Zucchini corn fritters are a delicious and easy-to-make appetizer or side dish. They're perfect for summer gatherings or potlucks. With their crispy exterior and tender, flavorful interior, these fritters are sure to be a hit. So next time you're looking for a new way to enjoy zucchini and corn, give these fritters a try. You won't be disappointed!

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