Garden Fresh Corn

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

• Ready In: 32 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 2  small zucchini, diced
• 5  medium  ears of corn (about 3 cups)
• 3  garlic cloves, minced
• 2  tablespoons fresh basil, minced
• 1  tablespoon fresh chives, minced
• 1  tablespoon fresh parsley, minced
• 1 1⁄2 teaspoons lemon juice
•  salt and pepper

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.