Skip to Content

Shop by recipe What's Cooking Now
Dietary Concerns
Special Occasions
Advanced Recipe Search
Dietary Concerns

from "Everyday Food® magazine"

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

Recieve a FREE issue of Everyday Food® magazine!
Click here for details.

 Everyday Food® magazine

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 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.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Yellow Corn - $1.29/ea Save! 4 for $3
  Green Zucchini - $1.99/lb
  Garlic - $3.99/lb
  Gotham Greens Local Basil - $3.99/ea
 approx. 1.5oz
You May Already Have
  Bertolli Classico Olive Oil - $11.49/ea
 25.5fl oz
  Morton Coarse Kosher Salt - $2.99/ea
  Gefen Ground Black Pepper - $2.79/ea
  Roland Special Reserve White Wine Vinegar - $3.49/ea
 16.9fl oz
Estimated Total:  
save recipe as list

* Timeslot discounts may vary from week to week.

Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2018 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  Platform Terms of Use  |  Accessibility