Sweet Corn and Summer Squash

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Sweet Corn and Summer Squash

 

2 teaspoons olive oil

1 dried Italian pepperoncino (hot pepper)

1 to 2 cloves garlic, minced

2 ears sweet corn, kernels cut off

6 small, 6 inch long summer squash, sliced 1/4 thick

1 small ripe tomato

1/2 cup basil, shredded

1/2 teaspoon kosher salt or table salt

1/2 teaspoon freshly ground pepper

 

Heat oil in a frying pan over medium high heat. Brown dried pepper until golden

on all sides. Discard pepper.

Add garlic and sizzle until pale golden (1 minute). Add squash, tossing to coat

with oil. Cook until squash begins to soften and is heated through.

Add corn and cook until tender, 1 to 2 minutes. Add tomato, basil, salt, and

pepper.

Stir to coat and cook 1 minute to heat through. Serve at once.

Makes 4 servings.

 

 

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