Corn and Zucchini Sauté

Ingredients

• 0.1 teaspoon pepper black
• 2 cups regular corn (from 4 ears)
• 0.5 cup cilantro leaves fresh chopped
• 0.5 teaspoon garlic finely chopped
• 0.3 teaspoon ground cumin 
• 2 tablespoons olive oil extra-virgin
• 0.3 teaspoon salt 
• 0.5 cup scallions chopped
• 2 medium zucchini quartered (1 lb total)

Equipment

• frying pan

Directions

1. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes.
2. Add garlic and cook, stirring, 1 minute.
3. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.