Corn and Zucchini Saute with Basil

Corn and Zucchini Saute with Basil

 

Serves 2

Cut off tips of 3 ears corn, husks, and silks removed stand corn upright in a wide shallow bowl.  With a sharp knife, slice downward to release kernels, discard cubs.  In a large saucepan, heat 1 1/2 teaspoons extra-virgin olive oil over medium-high.  Add 1/2 medium zucchini, halved lengthwise and thinly sliced, and 1 small garlic clove, minced, cook, tossing until zucchini is bright green 1 to 2 minutes.  Add corn and season with coarse salt and freshly ground pepper.  Cook, tossing until corn is heated through, 1 to 3 minutes.  Remove from heat, stir in 1/2 cup fresh basil leaves (torn if large) and 1/2  teaspoon white-wine vinegar and serve.

 

 

 

 

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