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 a fabulous recipe and perfect for summer get-togethers! I’m constantly sharing your website with friends so they can find tried and true recipes that really work!
Hi Jen,
If our family does not prefer goat cheese, what are some other cheese options that are creamy?
Sure — Boursin would work well here too — enjoy!
Delicious! Made this to go with some baked salmon for a low-carb dinner. Thanks for another lovely recipe.
Wonderful recipe! However I did twist it a bit. I love charred vegetables so rather than saute this dish I roasted everything in the oven and broiler and then upon reheating in a skillet added the goat cheese and fresh basil and some cilantro. Enjoyed by all!
Thanks for another wonderful dish!
Have been searching for what else I can make with my hubby’s bounty from his garden. (Tons of zucchini!) Stumbled upon this, just made it and it’s an immediate favorite! (Sampling from the pan.). The freshness of the just-picked veggies shines through! My son just asked if I can pull together a recipe book for him for when he graduates and wants this in there. Gotta run….not sure he’s leaving any for dinner tonight! Thank you! This is a winner & new family favorite!
🙂 Glad it was a hit!
I made this recipe and it is delicious. However: next time I think I will leave out the cheese. The combination of the the fresh vegetables doesn’t need to be complicated with the cheese.
This was delicious. It worked out really well because we had zucchini, tomatoes and goat cheese that needed to be used. We had to use yellow onion instead of shallots and frozen corn instead of fresh plus basil paste instead of fresh basil. It was still delicious and will really be amazing when you have all the right ingredients. Thanks jen
This could not have worked out better. I had zucchini and goat cheese about to spoil and grape tomatoes (left over from Jen’s broiled feta) to use up. I had to use frozen corn, sub yellow onion for the shallot and basil paste for the fresh basil. I can’t imagine how good his would have been with all the right ingredients. Two of us almost ate it all. deliciousness! Thanks Jen
Very good! So light and refreshing. I didn’t have goat cheese, but I sprinkled a little Parmesan on to serve. Will make again.
This is so delicious! Like another reviewer, I added beans to make it a meatless meal, but I can see myself making this again with salmon or chicken. The goat cheese and basil make this dish! Thank you, Jenn!