Corn, Zucchini & Tomatoes with Goat Cheese
This post may contain affiliate links. Read my full disclosure policy. 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. Table of Contents What You’ll Need to Make Corn, Zucchini & Tomatoes with Goat CheeseStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need to Make Corn, Zucchini & Tomatoes with Goat Cheese Step-by-Step Instructions You May Also Like Printable Recipe Reviews 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! You May Also Like RecipeComments (110)Add Comment Recipe Comments (110) Add Comment 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 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. 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 Powered by 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 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. See more recipes: Make-AheadVegetables & SidesVegetarianAmericanItalianSouthern Make-Ahead Vegetables & Sides Vegetarian American Italian Southern