6 ears fresh corn
1/2 onion, chopped
2 cloves garlic, minced
1 large red or orange sweet pepper, seeded and diced
2 Tbl. olive oil
2 cloves garlic, minced
black pepper and salt to taste
2 small zucchini, quartered lengthwise, then sliced 1/4 ” thick
1 Tbl. pesto, homemade or store bought
1/2 cup chopped fresh basil
Sauté corn, onion, garlic and red pepper together in olive oil over
medium low heat and cook slowly for about 15 minutes, stirring to
keep from sticking. Add zucchini and pesto and cook another 5
minutes. Turn off heat and set pan aside.
Reheat pan of corn until warm through. Stir in basil and serve.
Serves 4.
Recipe by Jane O’Riordan, Domaine de la Terre Rouge, 2006