Wednesday, May 12, 2010

Corn, Zucchini, and Basil Saute

This is a great, fresh summer side dish, courtesy of Martha Stewart Everyday Food.

Recipe Notes
Be sure to add the basil right before serving. As many of you know, as soon as basil gets wet for any period of time it starts to turn brown. Tastes great either way, but it will look more fresh and summery if you add it right before serving. I use frozen corn instead of fresh to save time and effort - you can just add the frozen corn straight to the skillet.

  • 6 ears corn, husks and silks removed, kernels sliced from cob OR 1 package frozen corn
  • 1 tbsp. olive oil
  • 1 medium zucchini, halved lengthwise and thinly-sliced crosswise
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1 c. fresh basil leaves, torn
  • 1 tsp. white wine vinegar


1. Heat oil over medium high heat in saucepan.

2. Add zucchini and garlic and cook, tossing, until zucchini is bright green. (1 to 2 minutes)

3. Add corn and season with salt and pepper. Cook, tossing until corn is heated through (1-3 minutes with fresh corn, 5+ minutes with frozen).

4. Remove from heat, stir in basil and vinegar, and serve.

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