advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

Ingredients

  • 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

Directions

  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.

Reviews (2)

  • KScot 7 Aug, 2010

    This is a great summer salad and pairs well with grilled salmon. I always add feta cheese to add a bit more flavor...mmmmmm.

  • thisissaraanne 15 Jun, 2010

    amazing

Related Topics