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Charred Corn and Zucchini with Basil


Serves 4

  • by from Fine Cooking
    Issue 118

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

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.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): fat g 7; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 1; Protein (g): protein g 3; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 140; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Scott Phillips

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.

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

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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