Courgette and Sweetcorn Sauté

    30 min

    Sweetcorn and courgette combine for a fantastic summer side dish. You can use frozen sweetcorn kernels if fresh is not available. Similarly, use only regular green courgette if you can't find yellow.

    113 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1/2 onion, sliced
    • 4 cloves garlic, minced
    • 125ml vegetable stock
    • 1 ear sweetcorn, kernels cut from cob
    • 250g sliced yellow courgette
    • 250g sliced courgette
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons butter
    • salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a frying pan over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable stock and sweetcorn kernels, and cook until heated through. Mix in the courgette. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and courgette are tender.
    2. Mix the parsley and butter into the frying pan with the courgette. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

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    Average global rating:

    Reviews in English (94)


    This was yummy. I followed the directions with just a few changes. I too subbed fresh basil/oregano at the end for parsley just for a little kick. And added fresh diced tomatoes. I added the butter and the tomatoes at the end, and then put it in a covered dish and let the butter melt on the way to the party, and the tomatoes just warmed, which was perfect. Good flavors here, and colorful to boot.  -  03 Jul 2006  (Review from Allrecipes US | Canada)


    This an OK start, but it needs a kick in the pants! Try adding cherry tomatoes- several colors, fresh basil, fresh oregano, red onions, instead of boring yellow ones, and some bell pepper or roasted red peppers. Now you can serve it over rice or noodles with fresh French bread and have a whole meal. It really doesn't need all that broth just a couple of tablespoons. You don't want to make soup.  -  30 Jun 2005  (Review from Allrecipes US | Canada)


    Nothing extraordinary, but quite tasty. I love squash cooked this way. I added some diced tomatoes (from a can, but fresh would be better), and added fresh oregano and basil at the end rather than parsley, since I haven't grown that yet. The butter flavor was a nice touch; I wonder if it would taste better if the veggies were sauteed in butter rather than olive oil at the beginning? Also if I had had white wine on hand I would have used that instead of veggie broth. Anyway, good recipe for summer veggies, thanks!  -  07 Apr 2006  (Review from Allrecipes US | Canada)