I love summer corn as much as the next person—but after a few weeks of butter-drenched ears and kernels stuck in my teeth, I usually hit my limit. That is, until I stumbled upon a recipe so simple, so absurdly flavorful, and so versatile, it made me fall in love with corn all over again. I’m talking about the Charred Corn & Zucchini Skillet with Herbed Feta Crumble, and it just might be the ultimate way to eat corn this summer.
This dish captures everything you want in a summer recipe: bright flavor, texture, color, and speed. It’s vegetarian, ready in 20 minutes, and can be served warm, cold, or room temp. Plus, it works as a main, a side, a taco filling, or even as a topping for toast. It’s that good.
Let me walk you through the magic of this dish—and why you’ll be cooking it on repeat all season long.
Why This Corn Recipe Deserves Your Summer Spotlight
1. It Highlights Peak-Season Produce
This skillet is a celebration of what’s best in July and August: sweet corn, tender zucchini, fresh herbs, and juicy cherry tomatoes. Nothing fancy—just fresh, honest ingredients cooked with a little care2. Char = Flavor
By charring the corn and zucchini in a hot skillet, you unlock smoky, caramelized notes that make this dish feel almost grilled—even if you’re cooking indoors
3. It’s Got Crunch, Cream, and Tang
You’ll finish the dish with a crumble of lemony herbed feta and toasted pine nuts, which bring tangy richness and a satisfying crunch. Add a drizzle of good olive oil and a squeeze of lemon? Perfection.
4. It’s Incredibly Versatile
Serve it as a side with veggie burgers, toss it over grains for a hearty bowl, pile it into tortillas for a killer taco, or eat it straight from the skillet.
The Recipe: Charred Corn & Zucchini Skillet with Herbed Feta Crumble
Vegetarian | Gluten-Free | Ready in 20 Minutes | Serves 4
Ingredients:
For the skillet:
- 3 ears fresh corn (or 2 cups frozen, thawed)
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- ¼ cup chopped fresh basil or parsley
- Zest of 1 lemon
For the herbed feta crumble:
- ½ cup feta cheese, crumbled (or vegan feta alternative)
- 1 tablespoon finely chopped fresh mint
- 1 tablespoon chopped chives or green onion
- 1 teaspoon lemon juice
- 1 tablespoon toasted pine nuts (or chopped walnuts for a budget option)
Optional for serving:
- Crusty bread
- Cooked quinoa, farro, or rice
- Warm tortillas
Instructions:
Step 1: Char the Corn
If using fresh corn, shuck the ears and slice the kernels off with a sharp knife. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the corn in a single layer and let it sit undisturbed for 2–3 minutes to develop color. Stir, then let sit again for another 2 minutes until golden-brown in spots.
Step 2: Add Zucchini & Tomatoes
Add the remaining tablespoon of olive oil to the skillet, along with the diced zucchini and cherry tomatoes. Sauté for 5–6 minutes, stirring occasionally, until the zucchini is tender and the tomatoes are blistered. Add the minced garlic, smoked paprika, salt, and pepper. Cook 1 more minute.
Step 3: Finish with Fresh Herbs
Remove the skillet from the heat. Stir in the chopped basil or parsley, lemon zest, and a final pinch of salt. Set aside while you make the crumble.
Step 4: Make the Herbed Feta Crumble
In a small bowl, combine the crumbled feta, chopped mint, chives, lemon juice, and pine nuts. Stir gently to mix.
Step 5: Serve & Enjoy
Spoon the warm corn mixture into a serving bowl (or leave it in the skillet). Top generously with the feta crumble. Serve immediately, or chill and eat cold—it’s delicious either way.
How to Customize This Dish
The beauty of this recipe lies in its flexibility. Here are a few ideas for how to riff on it or adapt it to what you have:
Add a Touch of Cream:
- Stir in 2 tablespoons of ricotta or sour cream at the end for a richer texture.
Make It a Meal:
- Serve over grains like farro, couscous, or quinoa.
- Top with a fried or soft-boiled egg.
- Add a dollop of hummus or a drizzle of tahini.
Turn It into Tacos:
- Use the filling in soft corn tortillas with avocado and pickled onions.
- Add a drizzle of lime crema or chipotle sauce for extra zing.
Go Mediterranean:
- Add chopped cucumber and kalamata olives and serve cold as a salad.
Make It Vegan:
- Use vegan feta or tofu feta.
- Skip the feta entirely and add an extra sprinkle of toasted nuts and lemon juice for tang.
How to Cook Corn for Maximum Flavor
Whether you’re using fresh or frozen corn, the key is high heat and minimal stirring. Charring gives you that irresistible roasted flavor—no grill required. Here’s how to make it happen:
Pro Tips:
- Don’t overcrowd the pan. Cook in batches if needed.
- Let the corn sit without stirring for at least 2 minutes to caramelize.
- If using frozen corn, pat it dry before cooking to prevent sogginess.
Nutrition Benefits
Not only is this dish mouthwateringly delicious—it’s also packed with nutrients:
| Ingredient | Nutritional Highlight |
|---|---|
| Corn | Fiber, B vitamins, and antioxidants |
| Zucchini | Low-calorie, hydrating, rich in vitamin C |
| Tomatoes | High in lycopene and vitamin A |
| Feta | Adds protein and calcium (or use a plant-based alternative) |
| Herbs | Anti-inflammatory and rich in flavor without calories |
This is clean, wholesome eating that still feels indulgent.
Make-Ahead & Storage
This dish stores beautifully and tastes even better the next day after the flavors have melded.
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet or microwave, or enjoy cold as a salad.
- Meal Prep Tip: Make a double batch and serve it two different ways—warm in tacos one day, cold over arugula the next.
What People Are Saying
If the internet is any indication, this recipe is striking a chord with home cooks everywhere. Comments range from “I licked the pan clean!” to “This might replace my pasta salad for every summer BBQ.” Even skeptics who “don’t really like zucchini” have been converted.
One reader even layered it onto a slice of grilled sourdough with avocado and called it “the best toast of my life.”
Final Thoughts
You don’t need to boil or butter another ear of corn to enjoy summer’s favorite veggie. This skillet recipe is bright, smoky, satisfying, and totally unexpected. It’s what summer cooking should be: easy, flavorful, and so good you’ll find yourself making it even after corn season ends.
So go ahead—grab that skillet and try the corn recipe that made me break up with the cob (in the best way possible). You’ll never look back.