Summer Corn, Zucchini, + Basil Sauté
INGREDIENTS
Olive oil
2 shallots, cut in half lengthwise and then sliced crosswise
2-3 ears of corn, kernels removed
3-4 zucchini, cut into quarter moons
~1 tablespoon finely chopped fresno chili
Fine grail sea salt
Black pepper
Lots of julienned basil
METHOD
Heat up your skillet and coat with olive oil. Add your sliced shallot and sauté for a couple of minutes or until the shallot has softened and is translucent.
Then, add the zucchini and Fresno chili. Cook for a few minutes, just until the zucchini has softened. I like it to be al-dente. Add the corn and Fresno chili. Season with salt and pepper. Cook for a few minutes. Taste and adjust for seasoning. Stir in half of the basil and use the remainder to garnish. Enjoy!
