Fresh Zucchini and Corn Succotash with Brown Butter and Basil
A quick and easy summer side dish featuring fresh zucchini and corn sautéed in nutty brown butter with aromatic basil. Perfect for busy nights or casual dinners, this succotash is flavorful, fresh, and satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 ears fresh corn, kernels removed (about 1 1/2 cups)
- 2 medium zucchinis, diced into 1/2-inch cubes
- 4 tablespoons unsalted butter
- A handful fresh basil leaves, roughly chopped or torn
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon fresh lemon juice (optional)
Instructions
- Prep the Vegetables (10 minutes): Shuck the corn and slice the kernels off the cob. Dice the zucchinis into roughly 1/2-inch cubes. Mince the shallot and garlic finely. Set all aside.
- Brown the Butter (3-4 minutes): Place the unsalted butter in a skillet over medium heat. Melt and cook until it foams and starts to brown, releasing a nutty aroma and brown specks. Remove from heat or lower temperature to prevent burning.
- Sauté Aromatics (3 minutes): Add olive oil to the skillet with the brown butter to cool it slightly. Add minced shallot and garlic and stir gently over medium-low heat until softened and fragrant, about 2-3 minutes.
- Cook the Zucchini and Corn (6-8 minutes): Add diced zucchini to the pan, stirring to coat with butter and aromatics. Cook until zucchini softens but retains some bite, about 4-5 minutes. Add corn kernels and cook another 2-3 minutes until tender and juicy.
- Finish with Basil and Seasoning (1-2 minutes): Turn off heat and toss in fresh basil. Add salt, pepper, and a splash of fresh lemon juice. Stir gently and adjust seasoning to taste. Serve warm.
Notes
Watch the butter closely to avoid burning; brown butter adds a nutty depth that is key to the flavor. Prep all ingredients before browning butter. Do not overcook zucchini to maintain slight crunch. Add basil off heat to preserve its bright flavor. For vegan version, substitute butter with olive oil or coconut oil and add toasted nuts for richness.
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 165
- Sugar: 6
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 14
- Fiber: 2.5
- Protein: 2.5
Keywords: succotash, zucchini, corn, brown butter, basil, summer side dish, quick recipe, easy, fresh vegetables