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Charred Corn and Zucchini with Basil

Scott Phillips

Servings: 4

Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.


  • 2 Tbs. extra-virgin olive oil
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 3/4 cup halved and thinly sliced zucchini
  • 1/4 cup small-diced red onion
  • Kosher salt
  • 1/4 cup coarsely chopped fresh basil

Nutritional Information

      Calories (kcal) : 130
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 140
      Carbohydrates (g): 18
      Fiber (g): 2
      Protein (g): 3


  • Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.


Rate or Review


  • jndlang | 08/12/2014

    I love this recipe! What a great way to use some leftover corn.

  • DebbSmith | 08/19/2012

    Easy meets excellent! Love the simplicity of this recipe and great flavor results. Charring the corn really emphasizes its natural sweetness. This recipe is definitely a keeper.

  • Chelsea_in_Victoria | 08/12/2012

    Amazing way to use corn - fast, low-effort and totally delicious. Thank you Jessica for a veggie dish that is easy and yummy.

  • User avater
    WyomAveFarmMkt | 07/09/2012

    Loved this recipe! It was fast and had plenty of flavor. I added some rice and tomatoes that were hanging out and it was pretty filling as well.

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