Green Corn and Zucchini Sauté with Lemon & Basil
"A vibrant burst of summer sunshine on a plate, featuring tender-crisp zucchini and sweet corn finished with a zesty citrus glow."
Instructions
Wash the zucchinis thoroughly, keeping the skin on, and slice them into evenly sized rings for even cooking.
In a wide pan over medium heat, melt the butter. Add the zucchini slices and sauté gently for 5–7 minutes until just tender and lightly golden.
Turn off the heat, cover the pan, and allow the residual warmth to finish softening the zucchini while keeping them delicate and moist.
In a separate pan, heat the olive oil over medium heat. Add the drained corn and sauté for 3–4 minutes until warmed through and slightly glossy.
Stir in the fresh lemon juice, mixing well so the corn is evenly coated.
Add the cooked zucchini to the corn mixture and gently toss to combine. Season with salt and black pepper to taste.
Transfer to a serving dish and garnish generously with fresh basil leaves. Serve warm or at room temperature.