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This 10-minute Schezwan Corn and Zucchini stir fry is so incredibly easy to make and is a great way to enjoy summer produce. It’s great as a snack or served with rice.
Corn and zucchini season have quite a bit of overlap and I know it is sort of late to be celebrating these summer veggies but it’s been a week of 100 degrees plus days so I’m here for zucchini and corn. Plus these are still very much showing up on the farm stands. So here is the easiest recipe that you will ever make - Schezwan Corn and Zucchini.
We have talked many times about Indo-Chinese food culture and it’s popular recipes (like this sweet corn soup, or these honey chili potatoes, and this chili paneer). While researching the origins and basis of schezwan sauce/pepper popularity in Indo-chinese cuisine, I realized that Sichuan pepper is also known as Szechuan pepper, Szechwan pepper - I reckon different ways to spell it might be a regional thing. It has its origins in Sichuan’s province of China and also found in Northeastern state of Assam in India. So I can see the connection there! To say that the Schezwan pepper is popular in Indo-Chinese cuisine is an understatement. There are many dishes based on this pepper and sauce, so much so that several Schezwan pepper sauces are available in local Asian/Indian grocery stores. This Schezwan Corn and Zucchini recipe uses a store bought Schezwan Sauce and is the simplest thing ever!
Stir-frying corn and zucchini (or just corn if you like) in this savory sauce is an amazing way to enjoy these veggies when they are at peak of their freshness. The saltiness from the sauce complements the sweetness of the corn and tender zucchini and has quickly become one of our family’s favorite summer dishes. It’s savory with a tad bit of sweetness and spice that is so finger-licking good that you’ll definitely enjoy it. The fact that it is ready in 10 minutes is also a summer recipe no brainer.
How to make Schezwan Corn and Zucchini?
This recipe is so easy and makes for a great side dish with rice or even as a warm salad/snack. Start by removing corn from its husk and using a sharp knife, cut the ear of corn into 5-6, about 1 inch thick rounds. Depending on the size of your zucchini, you can either slice it or cut it into cubes. Heat a wide, heavy bottomed Cast Iron or non-stick pan with a tablespoon of oil over medium high heat. Sauté two tablespoons of Schezwan sauce for a few seconds. Add zucchini and saute for about 30 seconds on high heat before slowly pouring the water into the hot pan. Add in the corn and give it a quick toss. Cover with a lid, turn the heat to medium-low, and simmer until the flavors meld, about 2-minutes. Uncover, add honey (optional, or maple syrup if making it vegan) and sprinkle chopped cilantro. Add salt and pepper, mix, give it a taste test, and adjust seasoning if needed. Serve warm!
Schezwan Corn and Zucchini Cooking Tips
- Store bought Schezwan sauce has oil in it. So if you want to skip adding oil to this recipe, you can do that.
- Feel free to switch cilantro with parsley or Thai basil if that’s what your heart desires!
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Here’s your handy dandy printable:
Schezwan Corn and Zucchini | Easy, Vegan, Gluten-free
- 2 ears of corn
- 1 zucchini sliced or cubed about 1.5 cups
- Oil optional
- 1 tablespoon schezwan sauce plus more to taste
- ½ cup water
- 1 tablespoon maple syrup or honey optional
- 5-6 sprigs of cilantro leaves stripped and chopped
- Salt and pepper to taste, if needed
- Start by removing corn from its husk and using a sharp knife, cut the ear of corn into 5-6, about 1 inch thick rounds.
- Depending on the size of your zucchini, you can either slice it or cut it into cubes.
- Next, heat a large skillet (that has a lid) on medium high heat with a tablespoon of oil. Turn the heat to low, add the schezwan sauce and sauté for a few seconds to release its aroma. Note: Sauté over low heat as the sauce can burn.
- Turn the heat back up to medium high, and add zucchini and saute for about 30 seconds before slowly pouring the water into the hot pan.
- Add in all the corn and quickly toss around.
- Cover the pan with a lid and cook until the corn has absorbed all the sauce, about 2minutes. You can add a little more water and cook longer if the corn appears uncooked.
- Take the lid off and add maple syrup or honey if using. It balances the spicy savoriness of the schezwan sauce.
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @thekitchendocs and #thekitchendocs in your photos on Instagram or Facebook. Happy cooking, friends!
Love – Vaishali