Zucchini and Corn with Jalapeño, Feta and Basil Recipe

Name: Zucchini and Corn with Jalapeño, Feta and Basil Recipe
Ingredients: 2 Tablespoons butter or vegan butter, such as Miyoko’s Creamery; 2 medium zucchini, about ¾ pound, diced; 1 jalapeno, seeded and finely chopped (or keep the seeds to make it spicier); sea salt; freshly ground black pepper to taste; 2 large ears of corn, shucked and kernels removed; ½ pint cherry tomatoes, halved; 2 ounces feta, crumbled; ¼ cup fresh basil leaves, torn by hand

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Servings: 4

Cost: $6.56 /serving

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Zucchini and Corn with Jalapeño, Feta and Basil Recipe

Ingredients

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2 Tablespoons butter or vegan butter, such as Miyoko’s Creamery2 medium zucchini, about ¾ pound, diced1 jalapeno, seeded and finely chopped (or keep the seeds to make it spicier)sea saltfreshly ground black pepper to taste2 large ears of corn, shucked and kernels removed½ pint cherry tomatoes, halved2 ounces feta, crumbled¼ cup fresh basil leaves, torn by hand

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Instructions

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Step 1

In a large (12 inches or more), melt the butter over medium heat. Add the zucchini and jalapeno and sauté until just tender and starting to get golden, about 5 minutes.

Step 2

Add the corn, tomatoes, a big pinch of salt, and black pepper to taste, and sauté until the tomatoes soften, about 5 minutes. Taste for seasoning. If you do not use feta, you will need to make sure the vegetables are well seasoned.

Step 3

Transfer to a serving bowl and top with crumbled feta and basil.