Lemon and Basil Confetti Corn

There's nothing quite like eating fresh corn in the summer. Talk about a seasonal ingredient at it's finest! It's times like these when I get super excited to make one of my favorite side dishes, confetti corn.

My favorite confetti corn rendition is inspired by the queen, Ina Garten. But I also equally love this other version featuring a slightly different twist. Featuring fresh summer corn and zucchini, fresh basil and lemon juice, it’s flavorful and scrumptious in every way. Serve it up any chance you can get during the summer as a side dish and it will not disappoint!

Lemon and Basil Confetti Corn

Inspired by Pan-Seared Zucchini and Corn from The Food Lab by J. Kenji Lopez-Alt

Serves 4

Ingredients

• 2 small zucchini, chopped into half into cubes

• 2 ears of corn, kernels removed

• 1 small to medium onion, diced

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil

• 2 teaspoons red pepper flakes

• Juice of one lemon

• 1/4 cup chopped basil

• 1 teaspoon Kosher salt

• 1/2 teaspoon black pepper

Directions

Heat 1 tablespoon of oil in a skillet over medium-high heat. Add corn to char for about 2 minutes without stirring. Stir to rotate kernels on the other side and char again for about 2 minutes. Repeat this for about 10 minutes until all kernels are golden and brown. Add onion and cook for about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from skillet and set aside in a large serving dish. 

Add remaining oil to skillet and add zucchini. Char for about 2 minutes without stirring. Flip zucchini and cook for another 2 minutes on each side. Add red pepper flakes. Cook for another 2 minutes and then add to dish with corn and onion mixture. Fold in lemon juice, basil, salt and pepper and stir to combine. Serve warm - enjoy!