Excellent summer side dish. From Cook’s Country magazine.
Ingredients: [‘vegetable oil’, ‘zucchini’, ‘ears of corn’, ‘garlic cloves’, ‘fresh basil’, ‘fresh chives’, ‘fresh parsley’, ‘lemon juice’, ‘salt and pepper’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘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.’]