Sauteed Zucchini And Corn

1. 1

   Let's prepare all the ingredients : halve the leek, wash and slice crosswise into very thin half-moons.

2. 2

   Cut kernels from the cub, stand the cob on one end, and slice downward with a sharp knife.

3. 3

   ( keep the blade against the ear), brush zucchinis and cut into 1/4 inch dice.

4. 4

   Cut basil chiffonade

5. 5

   Melt butter in a large skillet over medium high heat until foamy.

6. 6

   Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.

7. 7

   Add zucchini and corn and cook until tender and color is bright , about 2 minutes.

8. 8

   If you think is still firm, close the skillet with a lid, steam about 2 mins.

9. 9

   Do not over cook

10. 10

    Stir in cream and basil and season with salt and pepper.

11. 11

    Add lime juice,

12. 12

    Serve warm, Garnished with basil leaves if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.