Corn, Zucchini & Tomatoes with Goat Cheese

5 stars based on 9 votes

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. It’s so much more than just a cookbook. Virginia is a wonderful storyteller and her book is filled with stories that celebrate the heritage of Southern cooking, and it’s a great read. I made Virginia’s Roasted Tomatoes Stuffed with Summer Vegetables and thought the stuffing (made with corn, zucchini, tomatoes and goat cheese) was so genius, that it would make a wonderful side dish on its own. The genius is the goat cheese: it adds tons of flavor and creaminess, making this twist on Virginia’s recipe the perfect side to jazz up any simple grilled chicken, salmon, or steak entree.

how to make creamy corn, zucchini and tomatoes

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!

how to make creamy corn, zucchini and tomatoes

My Recipe Videos

Corn, Zucchini & Tomatoes with Goat Cheese

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.
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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.

Reviews & Comments

  • 5 stars

    Delicious!

    - Carol R. on June 18, 2018 Reply
  • 5 stars

    I doubled the recipe for this because we were going to be five (one being a very big eater), and we ate the entire thing. I thought I’d have leftovers! So tonight, I will make it again, for ME. I forgot to buy fresh tomatoes, so I am going to use the slow-roasted Roma tomatoes I made last week and chop them up. I found the water in the recipe to be unnecessary…I guess it depends on how juicy the tomatoes are…really delicious. Everyone loved.

    - Doogus on June 17, 2018 Reply
  • 3 stars

    I feel so badly not giving this 5 stars, but honestly this is the FIRST recipe I’ve tried and didn’t care for as it’s written. I love every ingredient in this dish ~ separately ~ so I figured I’d love this combined. Unfortunately, neither my husband or I really cared for it as is. I’m thinking that I’ll tweak the recipe next time by adding FETA cheese crumbles (not melted) to the dish on individual servings. If that doesn’t work, I’ll just skip the cheese altogether and enjoy the fabulous taste of the other ingredients.

    As I said, I hate not giving any recipe of yours less than 5 stars, and this is a first, most likely a last time, but I had to be honest. I recently had a group of friends visit for a long weekend, and I raved/talked so much about your recipes/cookbook/web site that one of my friends ordered me a copy of your cookbook as a hostess gift! I can’t wait to have it in hard copy. (ps: she purchased a digital copy for herself!)

    - Janice on June 13, 2018 Reply
  • 5 stars

    I’ve never tried anything like this before, and after having it last night, it’s going to become one of our go-to’s for me and hubby, as well as served for friends and family! I had doubts about the mixture with goat cheese, but after all was said and done, it was a great combination. Thank you for sharing :-)))

    - monika fenyves on June 12, 2018 Reply
  • 5 stars

    Hi Jenn,
    A few days ago I asked about using jarred pesto instead of chopped basil. Well it worked. I halved the recipe for my husband and I and gradually add the pesto. I think I started with just shy of a tablespoon. Great recipe – thank you!

    - Cheryl on June 11, 2018 Reply
  • 5 stars

    Wanted to use this recipe as an opportunity to say how much I enjoy your recipes. They are easy to follow and produce timely, consistent, and delicious results.

    As for this recipe, even my picky 4 and 2 year olds loved it. I can’t get them to eat anything consistently, even chicken nuggets, and they both went to town on this. I’m betting it was the tangy, creamy, and slightly sweet sauce. Any other suggestions for fresh veggies to throw in? I’m already thinking peas or yellow squash. I want to try and use the base as a vessel for more veggies for the kids.

    Thanks again for your great work.

    - Joe on June 10, 2018 Reply
    • Hi Joe, So happy your kids liked this! I agree on the peas and yellow squash – I think asparagus and carrots would be wonderful, too. And glad you’re having success with the recipes. ☺️

      - Jenn on June 10, 2018 Reply
  • This was delicious. I didn’t have Goat cheese, added Pecorino cheese and a tad of Penseys Smoked Paprika. Yum-O! It’s been raining here and I didn’t want to go out. Can’t wait for lunch tomorrow!

    - Mickele on June 10, 2018 Reply
  • 5 stars

    All I can say is WOW! Made this last night and it is summer in a bowl. Did make a couple of substitutions to closer suit hubby’s preferences. Used green onion instead of shallot and Borsin (garlic and fine herbs variety) instead of goat cheese. Left out the garlic due to the garlic already in the Bousin. Even with the switches this dish came out an A plus! Thanks for the wonderful recipe and congrats on your new cookbook. Love it!

    - Lyn on June 8, 2018 Reply
  • There are so many kinds of “goat cheese” and yet you give it a generic name. There is chevre’, ricotta, feta, gouda, cheddar just to name a few. So what “kind” do you mean?

    - Barbi on June 8, 2018 Reply
    • Hi Barbi, the cheese you’re looking for should be labeled specifically with the words “goat cheese” or chevre. Hope that clarifies!

      - Jenn on June 8, 2018 Reply
  • 5 stars

    Our first corn dish of the season and it did not disappoint…a bit of chopping and prep involved but worth it!

    - Karen F. on June 8, 2018 Reply
  • Hi, Jen – would Roma tomatoes work well in this dish, do you think?

    - Rachel Hartman on June 7, 2018 Reply
    • Sure, Rachel. Enjoy!

      - Jenn on June 7, 2018 Reply
  • This looks amazing! I bought a rather large of pesto and was wondering could I throw a bit into the mixture instead of basil leaves. Maybe too strong of a flavor?
    Thanks!!!

    - Cheryl on June 7, 2018 Reply
    • I think a bit of pesto would be delicious here, Cheryl. Please lmk how it turns out!

      - Jenn on June 7, 2018 Reply
  • I must tell you- I retired 5 years ago, and having an “empty nest”, stopped cooking regularly. Your recipes have inspired me to get back in the kitchen. Every recipe I have tried is delicious & always gets compliments when serving to guests.
    You are nothing short of amazing!
    Thank you!

    - Del on June 7, 2018 Reply
    • That makes me so happy, Del! ❤️

      - Jenn on June 7, 2018 Reply
  • 5 stars

    I would love to use this as a stuffing for a roasted tomato—can you describe how one might do that? I made this without the added water and thought it was great! SANDY

    - Sandy on June 7, 2018 Reply
    • Hi Sandy, So glad you enjoyed it! Virginia scoops out the seeds and pulp from the tomatoes and cooks that with the corn and zucchini mixture. Then she stuffs them into the scooped-out tomatoes, tops them with crushed tortilla chips, and bakes them for 20-25 min at 350. (Be sure to season inside the tomatoes before stuffing them.)

      - Jenn on June 7, 2018 Reply
      • Thank you dear Jenn—so excited for you with your cookbook—I have 10 copies that I am hoping to get signed/personalized for gifts for friends and family—I wasn’t able to get to your events at JCC, Press Club, or tomorrow at Dupont Circle, but hoping you will have another DC/Maryland/Virginia event soon—warmest wishes to you on the success of the book! You so deserve that and more! SANDY

        - Sandra Mitchell on June 9, 2018 Reply
  • My family is not a fan of goat cheese… what would be a good substitute? I was thinking maybe something like boursin or cream cheese?

    - Tracy on June 7, 2018 Reply
    • Hi Tracy, I think boursin would be a good substitute. I’d love to know how it turns out!

      - Jenn on June 7, 2018 Reply
  • Any other cheese recommendation for this dish. I hate goat cheese.

    - Nina on June 7, 2018 Reply
    • Hi Nina, You could try boursin or even heavy cream. Hope that helps!

      - Jenn on June 7, 2018 Reply

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