Sautéed Corn and Zucchini with Basil

Name: Sautu00e9ed Corn and Zucchini with Basil
Prep time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 6 ears corn, husks and silks removed; 1 tablespoon olive oil; 2 medium zucchini, halved lengthwise and thinly sliced crosswise; 1 garlic clove, minced; Coarse salt and ground pepper; 1 cup fresh basil leaves, torn; 1 tablespoon white-wine vinegar

By Leslie Blythe Corn, Side dish, Squash, Vegetarian Sautéing

August 1, 2018

I know I have been posting a lot of recipes for corn, but I grew up in Indiana. There really is nothing better in the summer when the white, sweet corn is at its peak. This recipe for Sautéed Corn and Zucchini with Basil uses up some of the zucchini from your garden with fresh basil.

Prep: 15 mins
Cook: 10 mins
Yields: 6 Servings

Ingredients

6 ears corn, husks and silks removed

1 tablespoon olive oil

2 medium zucchini, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

Coarse salt and ground pepper

1 cup fresh basil leaves, torn

1 tablespoon white-wine vinegar

Directions

1Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.  

2In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 5 minutes. Add corn and season with salt and pepper. Cook, tossing until corn is heated through, 3 minutes. Remove from heat and stir in basil and vinegar.

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1 Review

Barbara Barna Abel

August 1, 2018

This is summer in a few bites!!

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