Zesty Zucchini and Corn Sauté

This quick and easy sauté is a great way to use up summer produce. The zucchini and corn are cooked until tender-crisp, and the red bell pepper and onion add sweetness and color. The lime juice and fresh basil brighten up the flavors, and the salt and pepper add a touch of seasoning. This dish can be served as a side dish or as a main course with rice or quinoa.

This recipe was inspired by a dish I had at a restaurant in Mexico City. I was so impressed by the flavors that I knew I had to recreate it at home. I experimented with different ingredients and proportions until I came up with this recipe. I think it's the perfect balance of sweet, savory, and tangy flavors. I hope you enjoy it as much as I do!

Prep time: 10 | Cook time: 10 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 cup sliced zucchini
• 1 cup fresh corn kernels
• 2 tablespoons chopped fresh basil
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and red bell pepper and cook until softened, about 5 minutes.
3. Add zucchini, corn, basil, lime juice, salt, and pepper. Cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes more.
4. Serve immediately.

Why It Works

• The zucchini and corn are cooked until tender-crisp, which gives them a nice texture.
• The red bell pepper and onion add sweetness and color.
• The lime juice and fresh basil brighten up the flavors.
• The salt and pepper add a touch of seasoning.
• This dish is quick and easy to make, and it's a great way to use up summer produce.