Are you looking for recipe inspiration? Sautéed Zucchini And Corn special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Sautéed Zucchini And Corn What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Sautéed Zucchini And Corn, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Sautéed Zucchini And Corn delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Sautéed Zucchini And Corn is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sautéed Zucchini And Corn estimated approx. 10 mins.

Well, this time, let's try it, and vary the Sautéed Zucchini And Corn yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Sautéed Zucchini And Corn using 8 ingredient type and 6 manufacturing steps. Here's how to make the dish.

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.

Ingredients and spices that need to be prepared to make Sautéed Zucchini And Corn:

1. 2 tbsp Unsalted butter
2. 1 large Leeks
3. 1 medium Zucchini or yellow Squash
4. 2 medium Ears corn
5. 2 tbsp Heavy Cream
6. 1/4 cup Chiffonade of basil
7. 1 tbsp Lime juice
8. Salt and pepper

Steps to make a Sautéed Zucchini And Corn

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.