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Corn-and-Zucchini Saute with Basil


Combine sweet corn -- fresh off the cob -- with zucchini, garlic, and basil for a colorful, healthy side dish.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Reviews Add a comment

  • 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