Corn & Zucchini Saute with Basil

RECIPE

Corn & Zucchini Saute with Basil

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Johnny Miller

Directions

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.

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