Corn and Zucchini saute with basil

Serves: 4Prep time: 15 min


6 ears of 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


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.