Corn, Bell Pepper, and Zucchini Sauté

Name: Corn, Bell Pepper, and Zucchini Sauté
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 ears white or yellow corn, shucked; 2 Tbsps thinly sliced fresh basil leaves; 1 medium garlic clove, finely chopped; 6 servings Kosher salt; 1 teaspoon freshly squeezed lemon juice, plus more as needed; 2 Tbsps olive oil; 1 medium red bell pepper, cored, seeded, and medium dice; 1 mediums yellow onion, medium dice; 2 mediums zucchini, medium dice

Need From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oil in a large frying pan over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the second ear of corn. Set the corn aside and discard the paper towel.Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.

Ingredients you will need

Salt And Pepper

Corn On The Cob

Zucchini

Corn

Equipment you will use

Paper Towels

Knife

Add the corn, stir to combine, and cook until just warmed through, about 2 minutes. Turn off the heat and stir in the basil and measured lemon juice. Taste and season with salt, pepper, and additional lemon juice as needed.

Ingredients you will need

Lemon Juice