Delicious Corn and Zucchini Saute

We are fortunate to have so many summer fruits and vegetables that are fresh and delicious available locally...we just went to the farmers market and found beautiful sweet corn and zucchini by the basket full. I couldn't resist buying lots of both and thought they would be a great combo in a saute. This dish is fresh, crunchy and flavorful- perfect way to eat your summer bounty!

Corn and Zucchini Saute

4 ears fresh corn
4 zucchini
2 shallots, chopped
2 tablespoons olive oil
1 teaspoon cumin
salt and pepper to taste

Cut kernels off the corn cob. Here is a tip on how to do it:  stand cob on end in shallow bowl and with a paring knife, cut kernels off into bowl, then flip knife and run the dull side down the length of the ear, to press out the rest of the scrapings and the milk. Keep all the kernels and juice in the bowl- you can use them all when you cook the corn.
Slice zucchini in half lengthwise and then in slices. 
Add 1 tablespoon olive oil in saute pan, add 1 chopped shallot and cook until softened, about 3 minutes. Add half zucchini and cook over medium heat until they begin to soften and brown a bit, about 4 minutes.Add 1/2 teaspoon cumin to first batch and repeat with second shallot and second half of zucchini. 

Put zucchini in serving bowl and add all corn kernels to saute pan. Toss several times as you cook the corn and add a little water if the pan starts to get dry. Cook over medium heat for 3 minutes. Add corn to zucchini and season with salt and pepper. Enjoy!

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