25 Min

• 2 ears Corn, kernels sliced from cobs

• 2 Zucchini, diced to ½-inch cubes
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 2 cloves Garlic, minced
• 2 Tbsp Chopped Basil
• Shaved Parmesan cheese, to taste
• Sea Salt and Black Pepper

Heat large skillet over medium high heat. Add butter and heat until it melts, then foams. Add olive oil and heat 30 seconds.

Increase heat to high. Add zucchini and toss to coat, then sauté lightly until browned and tender. 

Add corn and toss with zucchini. Sauté 4 minutes, undisturbed; toss, then sauté 4 minutes more. Corn and zucchini should now be lightly charred all over. Add garlic and sauté, stirring constantly, 1 minute.

Season with sea salt and pepper; then remove from heat. Fold in fresh basil, then garnish with parmesan cheese. Serve immediately.