Charred corn and zucchini with basil

charring gives the vegetables a smoky flavor. Put everything in the skillet and let high heat do the rest.

Charred corn and zucchini with basil

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  • Prep Time


  • Total Time


  • Servings



  • 2

    Tablespoons extra-virgin olive oil

  • 2

    cups fresh corn kernels (3-4 med. ears)

  • ¾

    cup halved and thinly sliced zucchini

  • ¼

    cup thinly sliced red onion

  • ½

    teaspoon kosher salt

  • ¼

    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.


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