Sautéed Corn, Zucchini & Blistered Tomatoes
August 3, 2026
A quick summer skillet of zucchini, sweet corn, and blistered cherry tomatoes finished with garlic, cilantro, and lime—ready in about twenty minutes.
This follows Dara Michalski’s Sautéed Corn, Zucchini & Blistered Tomatoes on Cookin' Canuck—a simple summer side where each vegetable still tastes like itself.
CSA tips: Boiled or grilled corn both work; leftover cooked ears are perfect here. Grape tomatoes are fine if you don’t have cherries. Serve as a side, cool it for a potluck salad (add another squeeze of lime or drizzle of oil), or spoon it over grilled fish or chicken like a warm salsa.
Make it a meal: Add black beans, chickpeas, grilled shrimp, or cooked ground turkey.
For more tips, substitutions, and nutrition notes, see the original recipe.
Sautéed Corn, Zucchini & Blistered Tomatoes
Zucchini, cooked corn kernels, and cherry tomatoes sautéed until the tomatoes blister, then finished with garlic, cilantro, and lime. Adapted from Dara Michalski at Cookin' Canuck.
Ingredients
- 1 teaspoon olive oil
- 2 cups zucchini, diced into ¾-inch pieces (about ¾ lb)
- 3 medium ears corn, cooked, kernels cut off (about 2 cups)
- 1 cup cherry tomatoes
- 1 garlic clove, minced
- 1 tablespoon minced cilantro
- 1 teaspoon fresh lime juice
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Method
- Heat the olive oil in a large nonstick skillet over medium-high heat.
- Add the zucchini and cook, stirring frequently, for 3 minutes.
- Stir in the corn and cherry tomatoes and cook until the tomato skins start to split and shrivel, about 2 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds.
- Remove from the heat and stir in the cilantro, lime juice, salt, and pepper. Serve hot or at room temperature.
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