Sautéed Zucchini and Corn

Name: Sautéed Zucchini and Corn
Yield: Serves 4
Ingredients: 2 tablespoons unsalted butter; 1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (page 32) (1 1/4 cups); Coarse salt and freshly ground pepper; 1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups); 2 ears corn, kernels removed (1 1/2 cups); 2 tablespoons heavy cream; 1/4 cup chiffonade of basil (page 21), plus whole leaves for garnish if desired; Lime juice, to taste

January 26, 2012

This sauté makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness without overwhelming the fresh flavor of the produce. A chopped ripe, small tomato would be a colorful addition.

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons unsalted butter

1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (page 32) (1 1/4 cups)

Coarse salt and freshly ground pepper

1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups)

2 ears corn, kernels removed (1 1/2 cups)

2 tablespoons heavy cream

1/4 cup chiffonade of basil (page 21), plus whole leaves for garnish if desired

Lime juice, to taste

Preparation

Step 1
Sauté zucchini and corn Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.
Step 2
Finish dish Stir in cream and basil and season with salt and pepper. Add lime juice, about 1 teaspoon at a time, tasting and adjusting with more as desired.
Step 3
Serve Serve warm or room temperature, garnished with basil leaves, if desired.
REmOVING CORN kERNELS
Step 4
To cut kernels from the cob, stand the cob on one end, and slice downward with a sharp knife, keeping the blade against the ear to remove as much corn as possible. Once you’ve finished one side, turn and repeat until all kernels have been removed.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.

TagsZucchini Squash Vegetable Corn Side Dinner Nut Free Gluten Free Vegetarian Easy Quick 30 Minutes or Less Saute Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

REmOVING CORN kERNELS

Step 4

Recipe notes