Ingredients
2
tbsp extra-virgin olive oil
1/2
cup chopped scallions
1/2
tsp finely chopped garlic
2
cups corn (from about 4 ears)
2
medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/2
cup chopped fresh cilantro
Directions
1.
Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
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