charring gives the vegetables a smoky flavor. Put everything in the skillet and let high heat do the rest.more
Tablespoons extra-virgin olive oil
cups fresh corn kernels (3-4 med. ears)
cup halved and thinly sliced zucchini
cup thinly sliced red onion
teaspoon kosher salt
cup coarsely chopped fresh basil
In a 12" skillet heat the olive oil till shimmering. Add the corn, zucchini, small diced red onion, and kosher salt. Stir to combine. Cook stirring only once or twice, until the corn is lightly charred, about 4 min. Stir in the coarsly chopped basil and serve.