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["-Dice and rinse your leek.
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-Slice the kernels from the ears of corn, being sure to run the back of your knife over the cob to release all of the 'milk'
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-Snap the tops and pull the strings off of the snap peas and slice them into quarters.
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-Dice the red bell pepper into small, uniform dice.
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-Dice the cherry bomb pepper into tiny, uniform dice.
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-Tear the basil leaves, and discard the stems.
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-Dice the summer squash into small, uniform dice.
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-Halve the cherry tomatoes", "Tips:
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*Try not to color the vegetables during cooking.
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*Season each addition to the pan with salt. It is important to season all of your elements, not just the end of the dish.", "Add 1 TB olive oil to a pan and sweat the leek. Be sure to sprinkle with a pinch of salt. Add a splash of water to the pan if it looks dry. Add the diced squash to the pan with a splash of water along with another TB olive oil and cook for about a minute and a half. Be sure to sprinkle with a pinch of salt. Add the corn kernels and the corn 'milk' to the pan. Cook for one minute. Be sure to season this layer with salt as well. Get your basil into the pan, wilt for about 30 seconds. Add both peppers, the tomatoes and the snap peas to the pan, season this layer of vegetables with a pinch of salt as well. Cook for about 2 minutes, adding a splash of water if the pan looks dry.", "Test for seasoning and serve.", "This corn saute can be served at room temperature or hot, making it an easy to travel with to your summer barbeques. It can be served as is, or as I prefer, topped with a little crumbled queso fresco and a few slices of ripe avocado!"]
