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Parmesan Corn with Zucchini

Corn is a special summertime food that is an important part of any cookout. In July, corn is also an OrganWise Guys Foods of the Month. Over the next two weeks, we will feature two delicious side dishes that use high-fiber corn. Enjoy this parmesan corn with zucchini at your next barbecue.

Parmesan Corn with Zucchini


1 tbsp. extra-virgin olive oil

1 cup frozen corn kernels (or 2 fresh corn cobs)

1 zucchini, chopped into thin pieces

1 tbsp. fresh basil leaves, chopped

1/4 tsp. oregano

2 tbsp. grated parmesan cheese

Salt and pepper, to taste


  1. Heat extra-virgin olive oil on medium-high heat. When it begins to sizzle, add the corn and zucchini.
  2. Turn the heat to medium and cook until the zucchini is softened and the corn begins to brown, about 10 minutes.
  3. Mix in the basil and oregano and cook for an additional 5 minutes on low.
  4. Remove from heat, transfer to bowls and top with parmesan cheese and salt and pepper, to taste. Enjoy!

parmesan zucchini and corn

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