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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Excellent summer side dish. From Cook's Country magazine. Ingredients:
1 tablespoon vegetable oil |
2 small zucchini, diced |
5 medium ears of corn (about 3 cups) |
3 garlic cloves, minced |
2 tablespoons fresh basil, minced |
1 tablespoon fresh chives, minced |
1 tablespoon fresh parsley, minced |
1 1/2 teaspoons lemon juice |
salt and pepper |
Directions:
1. Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs.
2. Use the back of the knife to scrape all the milk from the cobs. Set aside.
3. Heat oil in a large skillet over medium-high heat until hot but not smoking.
4. Add zucchini and cook until softened and browned at edges, about 3 minutes.
5. Add corn and cook until deep yellow and softened, about 2 minutes.
6. Add garlic and cook until fragrant, about 30 seconds.
7. Take off heat, stir in herbs, lemon juice, and salt and pepper to taste.
8. Serve as a side dish with any meat or burgers.
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