Garden Fresh Corn

• vegetable oil↗1 tablespoon
• zucchini2

  small, diced

• ears of corn↗5

  medium, about 3 cups

• garlic cloves↗3

  minced

• fresh basil↗2 tablespoons

  minced

• fresh chives1 tablespoon

  minced

• fresh parsley↗1 tablespoon

  minced

• lemon juice↗1 1⁄2 teaspoons
• salt and pepper

Step-by-step instructions

1. 1

   Place husked ear of corn vertically in a shallow dish and use a sharp knife to cut the kernels off of corn cobs.

2. 2

   Use the back of the knife to scrape all the "milk" from the cobs. Set aside.

3. 3

   Heat oil in a large skillet over medium-high heat until hot but not smoking.

4. 4

   Add zucchini and cook until softened and browned at edges, about 3 minutes.

5. 5

   Add corn and cook until deep yellow and softened, about 2 minutes.

6. 6

   Add garlic and cook until fragrant, about 30 seconds.

7. 7

   Take off heat, stir in herbs, lemon juice, and salt and pepper to taste.

8. 8

   Serve as a side dish with any meat or burgers.