Corn, Bell Pepper, and Zucchini Saute

Fresh summer vegetables are abundant right now and this recipe highlights three of them.  Vegetables could be diced and corn shucked in advance. A tasty side dish!

Corn, Bell Pepper, and Zucchini Saute

Ingredients:

2 tablespoons olive oil
1 medium red bell pepper, cored, seeded and medium dice
1/2 medium yellow onion, medium dice
1 medium garlic clove, finely chopped
Kosher salt
Freshly ground black pepper
2 ears white or yellow corn, shucked
2 medium zucchini, medium dice
2 tablespoons thinly sliced fresh basil leaves
1 teaspoon freshly squeezed lemon juice, plus more as needed

Instructions:

Heat the oil in a large frying pan over medium heat until shimmering.  Add the bell pepper, onion, and garlic and season with salt and pepper.  Cook, stirring occasionally, until the vegetables have softened slightly, about 6 minutes.

Meanwhile, remove the corn kernels from the cobs.  This can be done by standing the cob upright and slicing the kernels off.  This can be a messy job, so doing it over a container helps. 

Increase the heat to medium high, add the zucchini, season with salt and pepper, and stir to combine.  Cook, stirring occasionally , until the zucchini is crisp-tender, about 3 to 4 minutes.

Add the corn, stir to combine, and cook another 2-3 minutes until corn is tender.  Turn off the heat and stir in the basil and lemon juice.  Taste and season with salt, pepper and additional lemon juice as needed.