Serves: 4Prep time: 15 min
6 ears of corn, husks and silks removed
1 tablespoon olive oil
1 medium zucchini, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
coarse salt and ground pepper
1 cup fresh basil leaves, torn
1 teaspoon white-wine vinegar
1. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife slice downward to release kernels, discard cobs.
2. In a large saucepan, heat oil over medium-high. Add zucchini and garlic and cook, tossing until zucchini is bright green, 1 to 2 minutes. Add corn and season with salt and pepper. Cook, tossing, until corn is heated through, 1 to 3 minutes. Remove from heat and stir in basil and vinegar.