Total Time
32mins
Prep 20 mins
Cook 12 mins

Excellent summer side dish. From Cook's Country magazine.

Ingredients Nutrition

Directions

  1. Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs.
  2. Use the back of the knife to scrape all the "milk" from the cobs. Set aside.
  3. Heat oil in a large skillet over medium-high heat until hot but not smoking.
  4. Add zucchini and cook until softened and browned at edges, about 3 minutes.
  5. Add corn and cook until deep yellow and softened, about 2 minutes.
  6. Add garlic and cook until fragrant, about 30 seconds.
  7. Take off heat, stir in herbs, lemon juice, and salt and pepper to taste.
  8. Serve as a side dish with any meat or burgers.
Most Helpful

5 5

What a great recipe to take advantage of the season's corn on the cob and to take advantage of the garden fresh herbs. This was a hit at our picnic. Thanks for sharing, Babs7.

5 5

This was really good, I made this with fresh cooked corn, I did adjust the amounts slightly, thanks Babs!