Zucchini and Corn Saute with Basil (Serves 4)
What you will need:
2-3 cups frozen corn or 6 ears, husks and silks removed
1 tbsp olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Ground black pepper
1 cup fresh basil leaves, torn
1tsp white wine vinegar
In large sauce pan, heat oil over medium high. Add zucchini and garlic. Cook until tender crisp, 1 to 2 minutes. Add corn. Season with salt and pepper. Cook, tossing until corn is heated through; 1 to 3 minutes.
Remove from heat, add basil and vinegar. Toss and serve.