Sautéed Zucchini and Corn
Ingredients
Directions
Ingredients
2 tbsp
unsalted butter
8 oz
leeks
0
coarse salt
0
freshly ground pepper
1
medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice
2 c
ears corn
2 tbsp
heavy cream
0.25 c
chiffonade of basil, plus whole leaves for garnish if desired
0
lime juice, to taste
Sautéed Zucchini and Corn
This sauté makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness without overwhelming the fresh flavor of the produce. A chopped ripe, small tomato would be a colorful addition.
4 servings
- Sauté zucchini and corn. Melt butter in a large skillet over medium-high heat until foamy. Add leeks and season with salt. Cook, stirring frequently, until leeks are translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
- Stir in cream and basil and season with salt and pepper. Add lime juice, about 1 teaspoon at a time, tasting and adjusting with more as desired.
- Serve warm or at room temperature, garnished with basil leaves, if desired.
To Remove Corn Kernels
- Stand the cob on one end and slice downward with a sharp knife, keeping the blade against the ear to remove as much corn as possible. Once you’ve finished one side, turn and repeat until all kernels have been removed.
Recipe by Martha Stewart
Martha Stewart
Martha Stewart is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS. For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart's Cooking School, Martha's American Food, Martha Stewart's Cupcakes, Everyday Food: Great Food Fast, and Power Foods. (Photo Credit: Scott Duncan)