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* Zucchini and Corn with Jalapeno, Feta & Basil
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ZUCCHINI AND CORN WITH JALAPEÑO, FETA AND BASIL
If you want to serve more people, do this in 2
skillets or 2 batches otherwise it can get watery.
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2 Tablespoons butter or vegan butter,
such as Miyoko’s Creamery
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2 medium zucchini, about ¾ pound, diced
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1 jalapeno, seeded and finely chopped (or
keep the seeds to make it spicier)
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sea salt
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freshly ground black pepper to taste
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2 large ears of corn, shucked and kernels
removed
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½ pint cherry tomatoes, halved
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2 ounces feta, crumbled
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¼ cup fresh basil leaves, torn by hand
1.
In a large (12 inches or more), melt the
butter over medium heat. Add the zucchini and jalapeno and sauté until just
tender and starting to get golden, about 5 minutes.
2.
Add the corn, tomatoes, a big pinch of
salt, and black pepper to taste, and sauté until the tomatoes soften, about 5
minutes. Taste for seasoning. If you do not use feta, you will need to make
sure the vegetables are well seasoned.
3.
Transfer to a serving bowl and top with
crumbled feta and basil. Serves 4. Recipe from Pamela Salzman.
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