Zucchini And Corn Recipe With Miso And Chili Crisp Honey
This Zucchini And Corn Recipe takes everything people love about summer produce and gives it a big flavor upgrade. Sweet corn, zucchini, white miso, fresh basil, lime and a drizzle of chili crisp honey come together in a side dish that feels very special without creating extra work.
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A Summer Zucchini And Corn Recipe That Doesn’t Taste Like Every Other One
Use It Up! [All The Garden Zucchini]
Ever buy (or grow!) an ingredient . . . and then it just lives in your fridge or cabinet forever? Same. This recipe kicks off our new Use It Up! series, all about finishing half-used ingredients and reducing food waste.
This recipe is one of our favorite ways to use those medium zucchini that seem to appear overnight in the garden. If your zucchini are especially large, scoop out the seedy center before dicing so the saute stays flavorful instead of watery.
If you’ve got garden zucchini piling up on the counter and mountains of fresh corn at every grocery store near you, this side dish is for you.
Most zucchini and corn recipes stick to butter, garlic and maybe a sprinkle of Parmesan. That’s perfectly fine. But this version introduces some bigger flavors while still letting the vegetables stay the star.
A little white miso melts into cream to create a luscious sauce for the vegetables. Fresh basil adds a pop of color and flavor, lime keeps everything bright, and a drizzle of chili crisp honey is the finishing touch you didn’t know you needed until now.
It’s the perfect side dish for chicken, steak, burgers or seafood. And all of this comes together in about 20 minutes.
Why You Will Love This Zucchini Side Dish Recipe
- The combination of miso, lime and chili crisp honey gives this corn and zucchini recipe far more flavor than the standard butter-and-garlic versions you see everywhere.
- The vegetables stay distinct and tender instead of turning into a soft, watery skillet of mush.
- It works as both a corn side dish recipe for weeknight dinners and a slightly fancier side dish for cookouts, potlucks and summer entertaining.
Corn And Zucchini Recipe Ingredients
A full recipe card, including exact ingredient amounts, appears at the bottom of this post.
- zucchini – you’ll want a medium zucchini cut into a small, even dice so it cooks quickly and stays tender.
- corn kernels – fresh summer corn is the best here, but frozen corn works very well, too. Canned corn is not recommended.
- leek – gives a sweeter, more subtle onion flavor than yellow or white onion.
- garlic – adds depth of flavor.
- butter – for sauteing the vegetables. Olive oil or ghee is fine here, but butter has better flavor in this dish.
- heavy cream – just enough to create a smooth sauce that coats the vegetables. Real dairy is best here.
- white miso – the secret ingredient. It adds lots of umami and a subtle sweetness that complements corn flavor in this easy side dish.
- fresh basil – reinforces the summer garden vibe of this zucchini side dish recipe! Other fresh herbs like parsley, cilantro and mint also work well here if you don’t have basil.
- lime juice and lime zest – this is the ingredient that makes everything pop. It also keeps the fresh sweet corn, honey and creamy miso from feeling heavy.
- chili crisp – adds texture, spice and a little crunch to this miso corn recipe. Different brands vary in heat level, so adjust to your preference.
- honey – balances the heat from the chili crisp and makes a drizzle-able garnish.
- kosher salt and black pepper – simple seasoning that helps all the other flavors shine. Flaky sea salt is also a nice finishing touch.
How To Make This Corn Side Dish Recipe
- WHISK. In a small bowl, whisk together the cream and miso until completely smooth. In a separate bowl, stir together the honey and chili crisp.
- SOFTEN. Melt the butter in a large skillet over medium-high heat. Add the leek and cook 2 to 3 minutes or until softened and translucent, stirring frequently. Add the garlic and cook 30 seconds more.
- SAUTE. Add the zucchini, corn, salt and pepper to the pan. Cook 4 to 6 minutes, stirring occasionally, until the vegetables are tender and the corn is bright and beginning to develop light golden spots.
- FINISH. Remove the skillet from the heat and stir in the basil, lime juice, lime zest and miso cream mixture until evenly combined.
- SERVE. Transfer to a serving bowl and drizzle with the chili crisp honey. If the honey seems too thick, microwave it for 5 to 10 seconds first. Serve warm or at room temperature.
Home Chef Tips For Sauteed Corn And Zucchini
- Use a large skillet rather than a small one for this easy summer side dish. Crowding the vegetables traps steam and can make the sauteed zucchini soft before it develops any color.
- Look for lightly golden corn kernels before removing the skillet from the heat. That little bit of caramelization adds noticeable sweetness!
- Don’t add the lime juice until the end. Adding acid too early can slow browning and soften vegetables faster.
- If you’re swimming in garden zucchini this summer, don’t miss our Miso Glazed Zucchini on the Grill. It uses some of the same savory-sweet flavor principles to make tender zucchini in a completely different way.
Storage
- Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
- Reheat: Warm gently in a skillet over low heat or microwave at 50% power until warmed through. Stir occasionally and add a small splash of cream if needed.
- Freeze: Not recommended. Zucchini releases a lot of water after thawing, which will really ruin this dish.
FAQ
Yes. Thaw and pat it dry if possible. Fresh corn provides the best texture, but frozen corn works very well.
White miso is best here. It has a milder, slightly sweet flavor that complements the vegetables without overpowering them.
Absolutely. The flavors remain vibrant at room temperature, making it great for cookouts and potlucks.
More Foxes Love Lemons Favorites
Creamy Miso Corn & Zucchini Saute With Chili Crisp Honey
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Ingredients
- 2 tablespoons heavy cream
- 2 teaspoons white miso
- 1 ½ tablespoons honey
- 2 teaspoons chili crisp
- 2 tablespoons unsalted butter
- 1 large leek white and light green parts only, thinly sliced
- 2 garlic cloves minced
- 1 medium zucchini cut into 1/4-inch dice
- 2 cups corn kernels
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup chopped fresh basil
- 2 tablespoons fresh lime juice (be sure to zest the lime first)
- 1 teaspoon finely grated lime zest
Instructions
- In small bowl, whisk together cream and miso until smooth. In separate small bowl, stir together honey and chili crisp.
- Melt butter in large skillet over medium-high heat. Add leek and cook 2 to 3 minutes or until softened and translucent, stirring frequently. Add garlic and cook 30 seconds, stirring constantly.
- Add zucchini, corn, salt and pepper. Cook 4 to 6 minutes or until vegetables are tender and the corn is bright and just starting to get lightly golden in spots, stirring occasionally.
- Remove from heat and stir in basil, lime juice, lime zest and cream mixture.
- Transfer to serving bowl and drizzle with chili crisp honey (microwave the honey for 5 to 10 seconds if it’s too thick to drizzle). Serve warm or at room temperature.
