Corn and Zucchini Sauté

Name: Corn and Zucchini Sauté
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil; 1 1/2 cup chopped scallions; 1 1/2 teaspoon finely chopped garlic; 1 2 cups corn (from about 4 ears); 1 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces; 1 1/4 teaspoon ground cumin; 1 1/4 teaspoon salt; 1 1/8 teaspoon black pepper; 1 1/2 cup chopped fresh cilantro

From the kitchen of Carly

Fresh corn and zucchini hit the pan with garlic and scallions, picking up warmth from cumin while staying bright and tender. Cilantro finishes it off. Simple, clean, and ready in minutes to serve alongside anything.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil
11/2 cup chopped scallions
11/2 teaspoon finely chopped garlic
12 cups corn (from about 4 ears)
12 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
11/4 teaspoon ground cumin
11/4 teaspoon salt
11/8 teaspoon black pepper
11/2 cup chopped fresh cilantro

Instructions

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.