Corn and Zucchini Saute with Basil

Corn and Zucchini Sauté with Basil

4-6 ears corn, husks and silks removed

1 tablespoon olive oil

1 medium zucchini, halved lengthwise and thinly sliced crosswise

 1 garlic clove, minced

Coarse salt and ground pepper

1 cup fresh basil leaves, torn

1 teaspoon white-wine vinegar

Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.   In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing, until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.

from www.marthastewart.com

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