Corn-and-Zucchini Saute with Basil

By Chef_JR4

Ingredients

• 6 ears corn, husks and silks removed
• 1 tablespoon olive oil
• 1 medium zucchini, halved lengthwise and thinly sliced crosswise
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 cup fresh basil leaves, torn
• 1 teaspoon white-wine vinegar

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.

2. In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.