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Charred Corn and Zucchini with Basil

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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

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

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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