Sauteed Zucchini and Corn

• 2 tablespoons unsalted butter
• 1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (page 32) (1 1/4 cups)
• Coarse salt and freshly ground pepper
• 1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups)
• 2 ears corn, kernels removed (1 1/2 cups)
• 2 tablespoons heavy cream
• 1/4 cup chiffonade of basil (page 21), plus whole leaves for garnish if desired
• Lime juice, to taste

1. Saute zucchini and corn Melt butter in a large skillet over medium-high heat until foamy.
2. Add leek and season with salt.
3. 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.
5. Finish dish Stir in cream and basil and season with salt and pepper.
6. Add lime juice, about 1 teaspoon at a time, tasting and adjusting with more as desired.
7. Serve Serve warm or room temperature, garnished with basil leaves, if desired.
8. To cut kernels from the cob, stand the cob on one end, and slice downward with a sharp knife, keeping the blade against the ear to remove as much corn as possible.
9. Once youve finished one side, turn and repeat until all kernels have been removed.

unsalted butter, leeks, salt, zucchini, corn, heavy cream, chiffonade of basil, lime juice

Taken from www.epicurious.com/recipes/food/views/sauteed-zucchini-and-corn-393839 (may not work)