Sautéed Zucchini And Corn
This sauté ls good use of any vegetables. You just play with the ingredients ( spinach goes well with cream) you can even use a chopped ripe small tomato to give a colorful touch.
Sautéed Zucchini And Corn
This sauté ls good use of any vegetables. You just play with the ingredients ( spinach goes well with cream) you can even use a chopped ripe small tomato to give a colorful touch.
Open in Cookpad AppSteps
- 1
Let's prepare all the ingredients : halve the leek, wash and slice crosswise into very thin half-moons. Cut kernels from the cub, stand the cob on one end, and slice downward with a sharp knife. ( keep the blade against the ear), brush zucchinis and cut into 1/4 inch dice. Cut basil chiffonade
- 2
Melt butter in a large skillet over medium high heat until foamy.
- 3
Add leek and season with salt, cook stirring frequently , until leek is translucent , about 2 minutes.
- 4
Add zucchini and corn and cook until tender and color is bright , about 2 minutes. If you think is still firm, close the skillet with a lid, steam about 2 mins. Do not over cook
- 5
Stir in cream and basil and season with salt and pepper. Add lime juice,
- 6
Serve warm, Garnished with basil leaves if desired.
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