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    from "Everyday FoodŽ magazine"

    Prep Time: 15 minutes
    Total Time: 15 minutes
    Yield: 4 Servings

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    6 ears 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

    Print recipe

    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.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Corn - $0.89/ea
     Farm Fresh, ear
      Green Zucchini, Medium - $1.99/lb
     Farm Fresh, Med
      Garlic - $3.99/lb
     Farm Fresh, Med
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
    You May Already Have
      Bertolli Classico Olive Oil - $11.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      Gefen Ground Black Pepper - $1.59/ea
      Roland Special Reserve White Wine Vinegar - $2.99/ea
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