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Sautee pan with corn, zucchini, white beans garnished with feta and basil leaves, served with a side of crust bread.
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Corn, Zucchini, and White Bean Side Dish

This Corn, Zucchini, and White Bean Side Dish is one of those throw-it-in-a-pan recipes that comes together in under 30 minutes and tastes like summer on a plate.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: Seasonal
Diet: Vegetarian
Servings: 4 Servings
Author: Luay Ghafari

Ingredients

  • 2 tbsp Extra virgin olive oil
  • 2 cup Corn kernels - from 2 ears of corn
  • 2 Zucchinis (diced)
  • 1 can White beans (drained and rinsed) - 14oz / 398ml can
  • 2 tbsp Fresh basil (chopped)
  • 2 tbsp Parsley (chopped)
  • 1 tbsp Grainy mustard
  • 2 tbsp Lemon juice
  • 1 tsp Lemon zest
  • ½ cup Greek feta (crumbled)
  • Kosher salt and black pepper to taste

Instructions

  • Sauté Corn. In a large skillet, heat 2 tbsp Extra virgin olive oil over medium-high heat. Add 2 cup Corn kernels and a pinch of salt. Sauté until the corn starts to caramelize, about 3-4 minutes.
  • Sauté Zucchini. Add 2 Zucchinis (diced) to the skillet along with another pinch of salt. Continue to cook until the zucchini is tender and lightly golden, about 5-6 minutes.
  • Add Beans and Dressing. Stir in 1 can White beans (drained and rinsed), 2 tbsp Fresh basil (chopped), 2 tbsp Parsley (chopped), 1 tbsp Grainy mustard, 2 tbsp Lemon juice and 1 tsp Lemon zest. Toss everything together and cook for another 2 minutes until warmed through.
  • Garnish and Serve. Remove from heat. Taste and adjust the seasoning to your liking.  Garnish with ½ cup Greek feta (crumbled) and fresh basil leaves. Serve warm.

Notes

Refer to the post above for more information, tips and menu ideas. 
Key Ingredient Notes:
  • Corn on the cob: Sweet, juicy, and full of texture. Frozen corn can be used in a pinch, but I really think there’s something special about in-season local corn. In this recipe, I am cutting the corn kernels off the cob myself before sautéing. 
  • Zucchini: I am using a combination of green and yellow zucchini in this recipe, as we are in the peak of the summer harvest season. But feel free to make this recipe year-round with whatever variety of zucchini you have access to.
  • White beans: I like cannellini, white navy beans or white kidney beans for their creamy texture. Chickpeas can be substituted. 
  • Greek Feta Cheese: Salty and tangy. Goat cheese, queso fresco or ricotta salata are great alternatives. Or omit the cheese and make the recipe entirely vegan.
  • Dijon mustard: This is the secret. Grainy Dijon mustard adds tang and depth to the finished dish.

Nutrition

Calories: 283kcal | Carbohydrates: 38.04g | Protein: 12.23g | Fat: 10.78g | Saturated Fat: 3.57g | Polyunsaturated Fat: 1.767g | Monounsaturated Fat: 3.842g | Cholesterol: 19mg | Sodium: 639mg | Potassium: 198mg | Fiber: 8.6g | Sugar: 7.57g | Vitamin A: 501IU | Vitamin C: 37.2mg | Calcium: 149mg | Iron: 1.73mg