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 is fantastic! The flavors bely the simple nature of this dish; I LOVE goat cheese, but my husband does not and he even said it was good! I’ve made it at least 6 times and always with excellent results. Thank you for always having such simple and perfect recipes!
Summer garden in a bowl! I was able to prep this recipe quickly while my husband got the grill going. We served this dish along side some spicy grilled shrimp. Everyone loved the combination of fresh summer vegetables and herbs with the subtle tang and creaminess of the goat cheese. We will definitely make this again!
This was absolutely delicious, and with all of the fresh produce used to make it, it was fantastic! I made it early yesterday morning and tasted it while warm – it was so good! I was going to warm it up for dinner, and add the 3 tablespoons of water at that time, but my husband had already started eating it right out of the fridge and said it does not need to be heated, so I never did add the water. So whether you eat this warm or cold it is really good, and this is a make again for my family and will definitely be a comfort food for me.
This is SO scrumptious!!!! LOVE it so much! Any goat cheese lover will LOVE this =) Great recipe!!!
Delicious!
I doubled the recipe for this because we were going to be five (one being a very big eater), and we ate the entire thing. I thought I’d have leftovers! So tonight, I will make it again, for ME. I forgot to buy fresh tomatoes, so I am going to use the slow-roasted Roma tomatoes I made last week and chop them up. I found the water in the recipe to be unnecessary…I guess it depends on how juicy the tomatoes are…really delicious. Everyone loved.
I feel so badly not giving this 5 stars, but honestly this is the FIRST recipe I’ve tried and didn’t care for as it’s written. I love every ingredient in this dish ~ separately ~ so I figured I’d love this combined. Unfortunately, neither my husband or I really cared for it as is. I’m thinking that I’ll tweak the recipe next time by adding FETA cheese crumbles (not melted) to the dish on individual servings. If that doesn’t work, I’ll just skip the cheese altogether and enjoy the fabulous taste of the other ingredients.
As I said, I hate not giving any recipe of yours less than 5 stars, and this is a first, most likely a last time, but I had to be honest. I recently had a group of friends visit for a long weekend, and I raved/talked so much about your recipes/cookbook/web site that one of my friends ordered me a copy of your cookbook as a hostess gift! I can’t wait to have it in hard copy. (ps: she purchased a digital copy for herself!)
I’ve never tried anything like this before, and after having it last night, it’s going to become one of our go-to’s for me and hubby, as well as served for friends and family! I had doubts about the mixture with goat cheese, but after all was said and done, it was a great combination. Thank you for sharing :-)))
Hi Jenn,
A few days ago I asked about using jarred pesto instead of chopped basil. Well it worked. I halved the recipe for my husband and I and gradually add the pesto. I think I started with just shy of a tablespoon. Great recipe – thank you!
Wanted to use this recipe as an opportunity to say how much I enjoy your recipes. They are easy to follow and produce timely, consistent, and delicious results.
As for this recipe, even my picky 4 and 2 year olds loved it. I can’t get them to eat anything consistently, even chicken nuggets, and they both went to town on this. I’m betting it was the tangy, creamy, and slightly sweet sauce. Any other suggestions for fresh veggies to throw in? I’m already thinking peas or yellow squash. I want to try and use the base as a vessel for more veggies for the kids.
Thanks again for your great work.
Hi Joe, So happy your kids liked this! I agree on the peas and yellow squash – I think asparagus and carrots would be wonderful, too. And glad you’re having success with the recipes. ☺️