cook like james

There’s nothing like fresh sweet corn in the summer, especially from a local farm. While eating corn straight from the cob with melted butter is probably the most traditional method, it’s nice to add a few other ingredients to perk things up. Sweet corn pairs nicely with summer’s other abundant garden vegetable – zucchini.  Fresh herbs add great flavor and the jalapeno gives it a nice kick, add a few jalapeno seeds for extra heat.

Download Sautéed Summer Sweet Corn and Zucchini recipe

3 ears fresh sweet corn

1 - 2 tablespoons olive oil

2 small zucchini

2 cloves garlic

½ jalapeno pepper, seeded and minced

2 tablespoons minced fresh basil

1 tablespoon minced fresh chives

2 teaspoon fresh lemon juice

1. With a sharp knife, cut kernels from cobs into a medium bowl.  Holding cut cobs over bowl and using the butter of a butter knife, scrape any corn pulp and liquid into bowl.  Set aside

2. Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Add zucchini and sauté until softened and browned at edges, 3-5 minutes. Add corn and cook until softened, 2-3 minutes. Stir in garlic and jalapeno and cook for 30 seconds. Off heat, stir in fresh herbs, lemon juice, and season with salt and pepper.  Serves 4-6