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:
Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs.
Use the back of the knife to scrape all the “milk” from the cobs. Set aside.
Heat oil in a large skillet over medium-high heat until hot but not smoking.
Add zucchini and cook until softened and browned at edges, about 3 minutes.
Add corn and cook until deep yellow and softened, about 2 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Take off heat, stir in herbs, lemon juice, and salt and pepper to taste.
Serve as a side dish with any meat or burgers.
Servings: 4-6
Time preparation: 20 min.
Time total: 32 min.