Awash with Summer Squash (8/20/11)

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Sautéed Zucchini & Corn with Fresh Cilantro

Add 1 cup of pinto beans to this dish for a delicious vegetarian main dish or use it as a side dish served with a light, white fish.

• 2 medium-large zucchini, unpeeled and diced
• Sea salt and freshly ground black pepper
• 1 Tablespoon olive oil
• 4 ears sweet corn, kernels shaved off
• 1 cup fresh cilantro, minced
• 1 teaspoon lime juice

Place the diced zucchini in a colander or small bowl and sprinkle lightly with salt. Set aside. Heat olive oil in a skillet over medium heat and add the corn kernels and cook, stirring frequently, until they are tender, about 5 minutes.

Drain any excess water off the zucchini and add to the skillet along with the cilantro. Sauté until the zucchini is just tender, about 3 minutes.

Remove from the heat, sprinkle with lime juice and season to taste with salt and pepper and serve.