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):
Photo: Scott Phillips