Under 30 Minutes

Corn-and-Zucchini Saute with Basil

  • Prep:
  • Total Time:
  • Servings: 4
Corn-and-Zucchini Saute with Basil

Source: 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


  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.


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