Charred Corn and Zucchini with Basil
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
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):
photo: Scott Phillips
From Fine Cooking 118
, pp. 49
July 5, 2012