Sautéed Zucchini and Corn

Name: Sautéed Zucchini and Corn
Yield: Serves 4
Ingredients: 2 tablespoons unsalted butter; 1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (page 32) (1 1/4 cups); Coarse salt and freshly ground pepper; 1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups); 2 ears corn, kernels removed (1 1/2 cups); 2 tablespoons heavy cream; 1/4 cup chiffonade of basil (page 21), plus whole leaves for garnish if desired; Lime juice, to taste

January 26, 2012

This sauté makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness without overwhelming the fresh flavor of the produce. A chopped ripe, small tomato would be a colorful addition.

Recipe notes

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