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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.


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Reviews (5 reviews)

  • pokano | 07/30/2017

    This recipe is wonderful! Quick, easy, and very tasty. Two ears of corn were sufficient for the 2 cups called for, so I have 2 ears left over (plus what seems like an infinite supply of zucchini from the garden). So I think I'll make it again!

  • jndlang | 08/12/2014

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

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