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from "Everyday Food® 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

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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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Altobelli Family Farm Local Bicolor Corn - $0.59/ea Save! 6 for $3.00
 Local, ear  
  Wells Homestead Acres Local Green Zucchini - $2.29/lb
  Garlic - $3.99/lb
 Farm Fresh, Med
  Gotham Greens Local Basil - $3.99/ea
 1oz, Local
You May Already Have
  Bertolli Classico Olive Oil - $12.99/ea
  Morton's Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.69/ea
  Roland Special Reserve White Wine Vinegar - $3.69/ea
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