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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Another great recipe! I used a zucchini from my garden and it was really delicious! Whole family enjoyed. Thank you Jenn!
Jenn-Can I use frozen corn kernels for this recipe?
Sure!
I love this recipe. Now I want to make it again but I am making your moroccan chicken with apricot couscous salad and a plain green salad. Instinctively I know there is too much going on with this meal but can I get away with it. I just can’t decide what to leave out. Or is there an adjustment I could make to the couscous to make it all work together?
Hi Anna, I like the sound of your meal, but don’t think this dish really “goes” with the rest of it (but because it’s tasty, I bet you won’t get any complaints). 😉
This is delicious! A combination of sweet, savoury, crunchy and creamy and so flavourful. The goat cheese makes the dish come together. I used cherry tomatoes which I halved and I’ll do that again. Another winner!
Made tonight with steaks on the grill- everyone loved it! Will make again – perfect summer side.
if you don’t like goat cheese what is good substitute?
Hi Eileen, You can just leave it out. Enjoy!
This is absolutely delicious! The minute I saw the recipe I knew it would be a most welcome addition to my summer table. It’s a keeper:)
Hi Jenn,
This looks delicious! Can the leftovers be frozen?
Thanks!
Hi Rachel, I’m not sure how well this would freeze because of the cheese in it — sorry!
Easter 2019
Delicious! A huge hit!
This recipe is delicious! I’ve made it a couple times, and the goat cheese really is genius here. I’m not even that fond of goat cheese on its own, but when it’s melted and mixed in here it is perfect.