I just adore fresh summer corn, and I’m finding it everywhere lately since it’s in season! I also wanted to use some of the vegetables I received in my CSA bag this week, and this very simple recipe fit the bill. I used the summer squash I had instead of zucchini, and I added a sliced onion to the mix. It makes a light and tasty vegetable side dish!
Source: Corn and Zucchini Sauté with Basil, Everyday Food, July/August 2009
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
Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
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.