Corn, Zucchini & Tomatoes with Goat Cheese
Total Time
30 Minutes
Prep Time
20 Minutes
Cook Time
10 Minutes
Rating
4.91 out of 5 stars
(56)
Ingredients
4-6 servings
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped shallots, from 1 to 2 shallots
- 1 large clove garlic, minced
- 2¼ cups fresh corn kernels, cut from 3 large ears corn
- 1½ cups seeded and diced zucchini, from 2 small zucchini
- 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sugar
- 1 (4-oz) log creamy goat cheese
- 2 tablespoons fresh chopped basil
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Preparation
Step 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.
Step 2
Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently.
Step 3
Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.
Step 4
Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.
Step 5
Off the heat, stir in the fresh basil along with 3 tablespoons of warm water.
Step 6
Taste and adjust seasoning with more salt and pepper, if necessary. Serve warm.
Step 7
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Chef's notes
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.
