Pan-Fried Zucchini With Fresh Corn

• 4 medium-size zucchini, about 1 1/4 pounds
• 2 ears fresh corn
• 2 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 1/4 teaspoon ground cumin
• 1/2 cup coarsely chopped fresh scallions
• 3 tablespoons finely chopped parsley

1. Trim the ends of the zucchini and slice the vegetable thin.
2. Cut the kernels of corn off the ears.
3. Heat the oil over medium-high heat in a large nonstick skillet.
4. Place the zucchini, salt and pepper and the cumin in the skillet.
5. Cook, tossing and stirring, for about 3 minutes.
6. Add the corn and the scallions.
7. Cook and stir for 2 more minutes and blend well.
8. Sprinkle with parsley and serve.

zucchini, corn, olive oil, salt, ground cumin, fresh scallions, parsley

Taken from cooking.nytimes.com/recipes/4106 (may not work)