Ingredients

The following ingredients have 4 Servings
  • 2 small zucchini, diced
  • Kosher salt and freshly ground black pepper
  • Olive oil
  • 1 tablespoon unsalted butter or margarine
  • 4 ears sweet corn, kernels shaved off
  • 1 cup minced chives
  • 1/2 cup chopped mint, plus sprigs to garnish
  • Sprinkle of cumin

Instruction

  • Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat a deep skillet over medium heat and add a drizzle of olive oil and the butter. When the butter foams up, add the corn kernels and cook, stirring frequently, until they are tender — about 5 minutes. Drain any excess water off the zucchini and add to the skillet, along with the chives and mint. Add the cumin. Sauté just until the zucchini is barely tender — about 3 minutes. Remove from the heat and season to taste with salt and pepper. Serve immediately while hot, or at room temperature.