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Charred Corn and Zucchini


Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at your next barbecue.


2 tbsp extra virgin olive oil

½ tsp kosher salt

2 cups corn kernels

¼ cup chopped fresh basil

¼ cup red onion, diced

1 small zucchini, halved and sliced thin (about a cup’s worth)

Pinch of sugar


Heat the oil in a large skillet over high heat. When it’s shimmering, add the corn, zucchini, onion, and salt.

Stir to combine, then cook, stirring once or twice to prevent scorching, until the corn is caramelized, about 4 minutes.

Stir in the basil and serve.

Hudson Valley Restaurant Week is back this April 8-21!