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American · Side
Pan-Seared Zucchini and Corn
Corn kernels and diced zucchini each charred hard in a smoking skillet, never crowded, so they blacken in spots and stay sweet and firm, then tossed with onion, jalapeño, garlic, basil, lemon and olive oil.
- YieldServes 4
- Hands-on45 min
- Total45 min
- Difficulty
Ingredients
- 45 mlvegetable oil, divided
- 4ears of sweetcorn, shucked, kernels cut off (about 450 g)
- 1medium onion, finely diced
- 1jalapeño, seeds and ribs removed, finely minced
- 2 clovesgarlic, finely grated
- 300 gzucchini (about 2 medium), cut into 1.25 cm dice
- 10 gfresh basil or flat-leaf parsley, chopped
- 45 mllemon juice, from about 2 lemons
- 30 mlextra-virgin olive oil
- to tastekosher salt and freshly ground black pepper
- to tasteParmigiano-Reggiano, finely grated, to finishoptional
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