If you’re looking for a vibrant side dish that captures all the very best flavors of summer, this Corn, Zucchini & Tomatoes with Goat Cheese is an absolute must-try! With just a handful of simple ingredients, you’ll create a medley that’s bursting with sweetness from the corn, a gentle bite from sautéed zucchini, juicy pops of cherry tomatoes, and a luscious, tangy finish thanks to crumbled goat cheese. It’s colorful, fresh, and guaranteed to have everyone at your table asking for seconds of Corn, Zucchini & Tomatoes with Goat Cheese.

Corn, Zucchini & Tomatoes with Goat Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity: every ingredient is chosen to shine and bring something special to the table. From the natural sweetness of fresh corn to the creamy bite of goat cheese, each element of Corn, Zucchini & Tomatoes with Goat Cheese works together in perfect harmony.

Fresh corn kernels: Pick sweet, plump ears for the brightest flavor—using fresh makes a big difference.
Zucchini: One medium zucchini, diced, adds tender texture and soaks up all the skillet flavors.
Cherry tomatoes: Halved, these add juicy bursts of color and subtle acidity.
Olive oil: This forms the base of your sauté and brings a lovely fruitiness to the dish.
Unsalted butter: Just a pat, it gives the veggies a glossy finish and extra richness.
Garlic: Minced garlic scents the whole dish with warmth—don’t skip it!
Salt and black pepper: Simple seasoning allows all those garden flavors to sparkle.
Crushed red pepper flakes (optional): For a little gentle heat and complexity.
Goat cheese: Crumbled on top, it adds a creamy, tangy punch you’ll love.
Fresh basil leaves: Chopped basil gives an aromatic, peppery finish that sings “summertime.”

How to Make Corn, Zucchini & Tomatoes with Goat Cheese

Step 1: Sauté the Aromatics

Start by heating your olive oil and butter together in a large skillet over medium heat. The moment the butter melts and starts to sizzle, add the minced garlic. Stir for about 30 seconds—just until fragrant. This quick sizzle wakes up the garlic, blending its sweet and savory notes into the fat, setting a flavorful stage for Corn, Zucchini & Tomatoes with Goat Cheese.

Step 2: Add the Corn and Zucchini

Tumble in your fresh corn kernels and diced zucchini. Give everything a good stir so the veggies get evenly coated. Sauté for 5 to 7 minutes, stirring occasionally, until they’re tender and just starting to brown at the edges. This step brings out their natural sweetness and gives a little bit of irresistible caramelization.

Step 3: Toss in the Cherry Tomatoes

Add your halved cherry tomatoes right into the mix. These only need a couple of minutes—about 2—so they begin to soften but still keep their shape. As they warm, they’ll burst slightly, mingling their juices with the rest of the veggies and creating a glossy, colorful pan full of goodness.

Step 4: Season to Perfection

Season your skillet with salt and freshly ground black pepper, plus a sprinkle of crushed red pepper flakes if you enjoy a gentle kick. Remember, a pinch of good seasoning is what elevates Corn, Zucchini & Tomatoes with Goat Cheese from simple to spectacular!

Step 5: Finish and Serve

Remove your skillet from the heat and scoop everything into a serving bowl. While it’s still warm, scatter the crumbled goat cheese all over, followed by a generous handful of fresh chopped basil. The cheese softens just a bit but holds its shape, giving the perfect punchy contrast to every bite.

How to Serve Corn, Zucchini & Tomatoes with Goat Cheese

Garnishes

A little extra touch goes a long way! Before serving, add a final flourish of basil, a crack of fresh black pepper, or even a quick squeeze of fresh lemon. These finishing touches really wake up the flavors of Corn, Zucchini & Tomatoes with Goat Cheese and make the whole dish look extra inviting and fresh.

Side Dishes

This dish plays beautifully alongside so many mains. Try pairing it with simply grilled chicken, a fillet of lemony fish, or a tender steak. For a fully vegetarian spread, plate it beside a hearty pilaf or a citrusy quinoa salad—you’ll love its harmony on the table!

Creative Ways to Present

Embrace the rainbow! Serve Corn, Zucchini & Tomatoes with Goat Cheese in a rustic bowl for cozy family dinners, or spoon it onto toasted crostini for a gorgeous appetizer. It’s also delicious tossed with your favorite pasta, or tucked inside a warm pita for a quick lunch. Feel free to get creative—the colors and flavors are irresistible wherever you bring them!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Corn, Zucchini & Tomatoes with Goat Cheese (lucky you!), let it cool completely before transferring to an airtight container. Stored in the fridge, it’ll stay fresh and tasty for up to three days. The flavors even mingle and deepen overnight!

Freezing

While freezing isn’t my favorite option for this dish (the texture of the zucchini and tomatoes tends to get watery), you can do it in a pinch. Freeze portions in freezer-safe containers, then thaw gently in the fridge overnight. Just know the veggies will be softer after thawing.

Reheating

To reheat, simply warm leftovers in a skillet over medium heat until heated through, stirring gently to avoid breaking up the goat cheese too much. If you’re in a hurry, a short zap in the microwave works as well—just use a lower power setting and stir halfway for even warming.

FAQs

Can I use frozen or canned corn instead of fresh?

Absolutely! While fresh corn gives the sweetest pop and best texture, frozen corn works beautifully—just thaw and drain first. Canned corn is acceptable in a pinch; drain and rinse well before sautéing to remove excess salt and any canning liquid.

What other cheeses work if I don’t have goat cheese?

You can swap out goat cheese for feta (for a salty tang), ricotta salata, or even small cubes of fresh mozzarella. Each brings its own subtle twist, but goat cheese remains my top choice for this summery dish.

Is this dish good served cold or at room temperature?

Yes! Corn, Zucchini & Tomatoes with Goat Cheese shines whether served warm, at room temperature, or chilled. That makes it perfect for picnics, potlucks, and leftovers straight from the fridge. Just remember to add the goat cheese right before serving to keep it creamy.

Can I make Corn, Zucchini & Tomatoes with Goat Cheese vegan?

You can! Substitute the butter with more olive oil or a vegan butter, and use your favorite dairy-free cheese (like a tangy vegan feta). It’ll have a slightly different flavor, but the results are still so delicious and fresh.

Can I double this recipe for a crowd?

Definitely! It’s very easy to scale up Corn, Zucchini & Tomatoes with Goat Cheese for a bigger group—just use a larger skillet or work in batches for the best browning and texture. Assemble just before serving so the cheese stays beautifully tender and fresh.

Final Thoughts

This is one of those dishes that’s just begging to become a new favorite in your kitchen. With each bite, you’ll taste the sweet corn, savory zucchini, juicy tomatoes, and tangy goat cheese coming together in a celebration of summer. Give this Corn, Zucchini & Tomatoes with Goat Cheese a try—you’re in for a fresh and satisfying treat that’s full of color and easy joy!

Corn, Zucchini & Tomatoes with Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 10 reviews

Author: Emma
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful summer side dish featuring fresh corn, zucchini, cherry tomatoes, and creamy goat cheese, all sautéed to perfection with aromatic garlic and herbs.

Ingredients

Scale

Fresh Corn:

2 cups fresh corn kernels (about 3 ears)

Zucchini:

1 medium zucchini (diced)

Cherry Tomatoes:

1 pint cherry tomatoes (halved)

Others:

2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic (minced)
Salt and freshly ground black pepper to taste
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup crumbled goat cheese
2 tablespoons fresh basil leaves (chopped)

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Instructions

Heat the Skillet: Heat olive oil and butter in a large skillet over medium heat.
Sauté Aromatics: Add minced garlic and cook for about 30 seconds until fragrant.
Cook Vegetables: Add corn and zucchini, sauté for 5 to 7 minutes until tender and browned.
Add Tomatoes: Put in cherry tomatoes, cook for 2 minutes until soft.
Season and Serve: Season with salt, pepper, red pepper flakes. Transfer to a bowl, top with goat cheese and basil. Serve warm or at room temperature.