Sweet corn, heirloom tomatoes and garden-fresh zucchini are the quintessential tastes of summer. When farm stands and backyard gardens are groaning with just-picked vegetables, it's time to get creative in the kitchen!
Here's an easy recipe that comes together in a jiffy and lets the flavor and texture of each vegetable shine. Many herbs will complement this medley; the recipe calls for basil, but thyme, tarragon and cilantro are delicious, too, so choose your favorite.
Place the oil, butter, and red pepper flakes in a large skillet and heat over medium heat until the oil is hot.
Add the scallions and garlic, and cook until the garlic is fragrant, stirring frequently, about 2 minutes.
Add the zucchini and cook, stirring often, for 2 minutes.
Add the corn and cook the medley, stirring frequently for 2 minutes.
Add the tomatoes and basil (or other herb), and cook until the vegetables are hot and crisp-tender, 2 to 4 minutes more. Avoid overcooking the vegetables, as they are meant to have a toothsome (al dente) texture. Season to taste with salt and pepper, and serve hot or warm.