Zucchini & Corn W/Basil

Sometimes you just know when a recipe is going to be successful.  Maybe the title tips you off.  For example, anything with ‘honey’ as a main ingredient has got to be worth trying, right?  Perhaps a picture is enough to be sure of a successful dish.  At one time or another haven’t we all been pulled in by a photograph of a juicy hamburger or a picture of gooey brownies that was so clear we could swear the scent of warm chocolate was wafting from the page?  In this case, it was the ingredient list: fresh sweet corn, crisp zucchini, and plenty of basil.  Yes, sir!  I saw those and gave a little sigh.  Three foods that are best mid-summer and all in the same bowl!  Of course, if you are lacking the ability to mix flavors in your head to determine the flavor of a dish, here is another visual aid. Its fresh.  Its crisp.  Its light.  And it drives me crazy that I didn’t think of it on my own!  I found this recipe in my archives while I was searching for a new way to eat zucchini.  My family loves zucchini and I have one or two recipes that we could not live without!  However, given the abundance of zucchini recipes out there now that it is appearing at farmers markets (and maybe your own backyard) at an alarming rate, I decided to take advantage of the season and start trying new ideas.  I also picked this one because I was planning dinner yesterday and I had all the ingredients so it did not require a trip to the store!

Do not be fooled by the simple appearance of this dish!  It is fairly bursting with flavor.  The fresh sweet corn right from the field is so sweet its almost sugary and the basil is something unexpected.  It tastes great warm but can also be served room temperature. One Year Ago: Three Lemon Chicken

Zucchini & Corn W/Basil
Adapted from Martha Stewart.
This feeds about 4 people with no leftovers.

2 c fresh corn, cut from 2-3 ears of corn
1/2 large zucchini (or 1 small or medium), cubed into bite sized pieces
1 clove garlic, minced
olive oil
salt and pepper
1/2 c chopped basil, about 8 large leaves
splash of white wine vinegar

In a medium saute pan over medium heat, drizzle a few tablespoon of olive oil.  Add the garlic and zucchini and lightly saute, just until the zucchini is bright green-about 3 minutes.  Add the corn and toss together, cooking a few minutes more.  Season with salt and pepper and taste for doneness.  When done, toss in the basil and vinegar-these two cut the sweetness of the vegetables.  Serve.