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1 Tbsp Butter
1 Tbsp Olive Oil
2 Tbsp Chopped Basil
2 Zucchini, diced to ½-inch cubes
2 cloves Garlic, minced
2 ears Corn
Black Pepper
Sea Salt
Shaved Parmesan cheese, to taste
Preheat grill to medium-high heat. Remove husks and silk from corn, leaving stem intact for easy handling.
Brush each ear with olive oil or melted butter to coat evenly, and season with salt and pepper. Place corn directly on grill grates, ensuring they’re perpendicular to grates to prevent rolling.
Grill corn 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
Meanwhile, heat large skillet over medium high heat. Add butter and heat until it melts, then foams. Add olive oil and heat 30 seconds.
Increase heat to high. Add zucchini and toss to coat, then sauté lightly until browned and tender.
When ears are cool enough to handle, slice kernels from cobs. Toss zucchini with corn kernels; sauté 4 minutes. Add garlic and sauté 1 minute, stirring constantly.
Season with sea salt and pepper; then remove from heat. Fold in fresh basil, then garnish with parmesan cheese. Serve immediately.
