Tuesday, August 21, 2012

Sweet Corn with Zucchini and Basil


Once again I found myself with a few ears of corn and no idea what to make. Thankfully Nichole had just posted this recope for Fried Sweet Corn with Basil Butter. I also had half a huge zucchini to use up, so I decided to add it to the corn to bump up the veggies.

Sweet Corn with Zucchini and Basil
Slightly modified from The Cookaholic Wife

1/2 large zucchini (or 1 small zucchini), shredded
2 tablespoons unsalted butter
3 cups corn kernels (about 4 ears)
2 cloves garlic, minced
1/4 cup fresh basil leaves, minced
Salt and pepper

Place shredded zucchini in a bowl. Sprinkle with salt and allow to sit for 10-15 minutes. Transfer zucchini to a clean kitchen towel and wring out all the moisture.

In a large skillet melt the butter over medium heat. Add the corn, zucchini, garlic and basil and cook, stirring frequently for about 5 minutes or until the corn is lightly browned and making popping noises.

Transfer to a dish, season with salt and pepper to taste. Serve.
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