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

 Preheat your grill to medium-high heat. Remove the husks and silk from the corn, leaving the stem intact for easy handling.

Brush each ear of corn with olive oil or melted butter to coat it evenly and season with salt and pepper. Place the corn directly on the grill grates, ensuring they are perpendicular to the grates to prevent rolling.

Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred.

Meanwhile 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 and sauté 4 minutes. 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.