Corn, Zucchini & Tomatoes with Goat Cheese

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Need to the perfect side to jazz up simply grilled chicken, salmon, or steak? This corn, zucchini, and tomato sauté with creamy goat cheese will please all around.

creamy corn, zucchini and tomatoes

People always ask me where I get my inspiration for new recipes, and my answer is often cookbooks. My husband would tell you that I have a serious cookbook habit. I collect them like other women collect shoes, and there are piles of them on every table in our house. The inspiration for this recipe comes from one of my favorite new books, 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 stories that celebrate the heritage of Southern cooking. I made Virginia’s Roasted Tomatoes Stuffed with Summer Vegetables and thought the vegetable-goat cheese stuffing was so delicious, that it would make a wonderful side dish on its own. The genius is the goat cheese: it adds tons of flavor and creaminess. This twist on Virginia’s recipe is the perfect side to jazz up any simple grilled chicken, salmon, or steak entree.

What You’ll Need to Make Corn, Zucchini & Tomatoes with Goat Cheese

how to make creamy corn, zucchini and tomatoes

How To Make Corn, Zucchini & Tomatoes with Goat Cheese

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.

how to make creamy corn, zucchini and tomatoes

Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently.

how to make creamy corn, zucchini and tomatoes

Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.

how to make creamy corn, zucchini and tomatoes

Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.

how to make creamy corn, zucchini and tomatoes

Off the heat, stir in the fresh basil along with 3 tablespoons of warm water.

how to make creamy corn, zucchini and tomatoes

Taste and adjust seasoning with more salt and pepper, if necessary.

how to make creamy corn, zucchini and tomatoes

Serve warm and enjoy!

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Corn, Zucchini & Tomatoes with Goat Cheese

Need to the perfect side to jazz up simply grilled chicken, salmon, or steak? This corn, zucchini, and tomato sauté with creamy goat cheese will please all around.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped shallots, from 1 to 2 shallots
  • 1 large clove garlic, minced
  • 2-1/4 cups fresh corn kernels, cut from 3 large ears corn
  • 1-1/2 cups seeded and diced zucchini, from 2 small zucchini
  • 1-1/2 cups seeded and diced tomatoes, from 2 to 3 tomatoes
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1 (4-oz) log creamy goat cheese
  • 2 tablespoons fresh chopped basil

Instructions

  1. 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.
  2. 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.
  3. 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 Edamam

  • 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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Reviews & Comments

  • Jennn I notice in your Ingredient picture you have goat cheese with honey. However, in the recipe it just calls for “ goat cheese “ which I assume is plain. Do you recommend a honey goat cheese or just plain in this recipe?

    • — Ang on May 26, 2021
    • Reply
    • Hi Ang, That’s a mistake in the photo that I never noticed! I recommend plain here (although the honey flavor would probably be good too!).

      • — Jenn on May 27, 2021
      • Reply
  • This is my favorite side dish for meat entrees. The whole family loves it, a very satisfying side dish and so easy to make.

    • — Susan on January 30, 2021
    • Reply

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