Skillet corn and zucchini recipe


“Fried corn,” which sounds more decadent than it probably needs to, usually just means sweet fresh corn pan-fried in butter or bacon drippings. I also like tossing in a couple of zucchini and some thyme because these flavors go (and grow) so naturally together in the summer season.

  • Yield: 6 Servings


  • 4 ears fresh corn, husk and silk removed
  • 2 tablespoons butter
  • ½ onion, finely diced
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 2 medium zucchini, sliced lengthwise and cut into half-moons
How to Make It
  1. Cut the corn off the cob. I like cutting into a pie plate because it’s shallow enough to work in and the edges keep the kernels from bouncing out.
  2. Heat the butter in a skillet over medium-high until it is melted and hot. Add the onion and cook until softened. Then add the garlic and cook for 1 minute. Add the salt, pepper, thyme, zucchini, and corn, cooking over medium until the zucchini is tender and the corn is starting to brown in a few places, about 10 minutes. Serve warm or at room temperature.

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