Fresh summer vegetables like corn, bell pepper, and zucchini taste so good on their own they don’t need much extra flavor or cooking time, so this recipe keeps it simple. Cook the bell pepper with garlic and onion in olive oil for a few minutes, then add the zucchini. After a few more minutes add the corn, basil, and lemon juice and you’re ready to go. Serve this easy side dish with grilled fish or steak and a summer cocktail.
- Yield: 4 to 6 servings
- Difficulty: Easy
- Total: 30 mins
- 2 tablespoons olive oil
- 1 medium red bell pepper, cored, seeded, and medium dice
- 1/2 medium yellow onion, medium dice
- 1 medium garlic clove, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 ears white or yellow corn, shucked
- 2 medium zucchini, medium dice
- 2 tablespoons thinly sliced fresh basil leaves
- 1 teaspoon freshly squeezed lemon juice, plus more as neede
- Heat the oil in a large frying pan over medium heat until shimmering. Add the bell pepper, onion, and garlic and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.
- Meanwhile, remove the corn kernels from the cobs: Place a large container on a damp towel. Fold a paper towel into fourths and place it inside the container. Stand 1 ear of corn on the paper towel, using the stem as a handle. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the second ear of corn. Set the corn aside and discard the paper towel.
- Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender, about 3 to 4 minutes.
- Add the corn, stir to combine, and cook until just warmed through, about 2 minutes. Turn off the heat and stir in the basil and measured lemon juice. Taste and season with salt, pepper, and additional lemon juice as needed.