Corn, Zucchini & Tomatoes with Goat Cheese
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Searching for the perfect summer side dish to wow your guests? This colorful corn, zucchini, and tomato sauté with creamy goat cheese pairs beautifully with simply grilled chicken, salmon, or steak.
The inspiration for this recipe comes from one of my favorite new Southern cookbooks, Secrets of the Southern Table: A Food Lover’s Tour of the Global South by Virginia Willis. Virginia is a wonderful storyteller and her book is filled with recipes that celebrate the heritage of Southern cooking. I made Virginia’s roasted stuffed tomatoes and thought the corn, vegetable, and goat cheese filling was so delicious, that it would make a wonderful side dish on its own. The genius is the addition of goat cheese, which adds loads of flavor and creaminess. This is the perfect side dish to jazz up simple grilled chicken, cedar plank salmon, or grilled flank steak.
What You’ll Need to Make Corn, Zucchini & Tomatoes with Goat Cheese
Step-by-Step Instructions
To begin, heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.
Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently.
Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.
Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.
Off the heat, stir in the fresh basil along with 3 tablespoons of warm water.
Taste and adjust seasoning with more salt and pepper, if necessary.
Serve warm and enjoy!
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Corn, Zucchini & Tomatoes with Goat Cheese
Searching for the perfect summer side dish to wow your guests? This colorful corn, zucchini, and tomato sauté with creamy goat cheese pairs beautifully with simply grilled chicken, salmon, or steak.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped shallots, from 1 to 2 shallots
- 1 large clove garlic, minced
- 2¼ cups fresh corn kernels, cut from 3 large ears corn
- 1½ cups seeded and diced zucchini, from 2 small zucchini
- 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 1 (4-oz) log creamy goat cheese
- 2 tablespoons fresh chopped basil
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.
- Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down. Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined. Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.
- Make-ahead: This dish can be made a day ahead of time and stored in a covered container in the refrigerator but wait to add the water until reheating.
Nutrition Information
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- Per serving (6 servings)
- Calories: 167
- Fat: 7 g
- Saturated fat: 3 g
- Carbohydrates: 20 g
- Sugar: 5 g
- Fiber: 3 g
- Protein: 7 g
- Sodium: 420 mg
- Cholesterol: 9 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was delicious. I didn’t have Goat cheese, added Pecorino cheese and a tad of Penseys Smoked Paprika. Yum-O! It’s been raining here and I didn’t want to go out. Can’t wait for lunch tomorrow!
All I can say is WOW! Made this last night and it is summer in a bowl. Did make a couple of substitutions to closer suit hubby’s preferences. Used green onion instead of shallot and Borsin (garlic and fine herbs variety) instead of goat cheese. Left out the garlic due to the garlic already in the Bousin. Even with the switches this dish came out an A plus! Thanks for the wonderful recipe and congrats on your new cookbook. Love it!
There are so many kinds of “goat cheese” and yet you give it a generic name. There is chevre’, ricotta, feta, gouda, cheddar just to name a few. So what “kind” do you mean?
Hi Barbi, the cheese you’re looking for should be labeled specifically with the words “goat cheese” or chevre. Hope that clarifies!
Hi Barb, I was just reading all reviews of this recipe and I came upon yours. I’m just curious, what do you mean by many kinds of goat cheese? Unless I’m mistaken, but I’ve never heard of ricotta, feta, Gouda or cheddar being classified as ‘goat cheese’! And I love cheese and cook regularly with it, with recipes from my Italian and Greek friends! I do know that feta can be made with cow, sheep or goat milk, or a combo of those. But the others? Maybe there is something for me to learn here! 🙂 Thank you. I’m going to make this as I’ve just boiled 4 cobs of corn and I have both goat cheese and Boursin that I can combine.
Janet
Our first corn dish of the season and it did not disappoint…a bit of chopping and prep involved but worth it!
Hi, Jen – would Roma tomatoes work well in this dish, do you think?
Sure, Rachel. Enjoy!
This looks amazing! I bought a rather large of pesto and was wondering could I throw a bit into the mixture instead of basil leaves. Maybe too strong of a flavor?
Thanks!!!
I think a bit of pesto would be delicious here, Cheryl. Please lmk how it turns out!
I used pesto in this recipe as I had no fresh basil. It was delicious and perfect.
I must tell you- I retired 5 years ago, and having an “empty nest”, stopped cooking regularly. Your recipes have inspired me to get back in the kitchen. Every recipe I have tried is delicious & always gets compliments when serving to guests.
You are nothing short of amazing!
Thank you!
That makes me so happy, Del! ❤️
I would love to use this as a stuffing for a roasted tomato—can you describe how one might do that? I made this without the added water and thought it was great! SANDY
Hi Sandy, So glad you enjoyed it! Virginia scoops out the seeds and pulp from the tomatoes and cooks that with the corn and zucchini mixture. Then she stuffs them into the scooped-out tomatoes, tops them with crushed tortilla chips, and bakes them for 20-25 min at 350. (Be sure to season inside the tomatoes before stuffing them.)
Thank you dear Jenn—so excited for you with your cookbook—I have 10 copies that I am hoping to get signed/personalized for gifts for friends and family—I wasn’t able to get to your events at JCC, Press Club, or tomorrow at Dupont Circle, but hoping you will have another DC/Maryland/Virginia event soon—warmest wishes to you on the success of the book! You so deserve that and more! SANDY
My family is not a fan of goat cheese… what would be a good substitute? I was thinking maybe something like boursin or cream cheese?
Hi Tracy, I think boursin would be a good substitute. I’d love to know how it turns out!
Hi Jenn, I love your site and cookbook. I use them regularly. I’m planning to make this Friday for a Saturday dinner party. What is the best way to warm this up? Stove top or oven? I see to add the water then too. Should I wait to add the basil then as well? Thank you for your guidance. And your cooking inspiration!! 😄
Hi Nicole, so glad you enjoyed the site and the cookbook! You can reheat this either on the stove or in the microwave. And yes, I think adding the basil vent is a great idea; I’m going to update the recipe to indicate that. Hope everyone enjoys!
Any other cheese recommendation for this dish. I hate goat cheese.
Hi Nina, You could try boursin or even heavy cream. Hope that helps!