Parmesean Corn Zucchini Saute

Parmesean Corn Zucchini Saute

Coming up with new ways to serve vegetables without overpowering the main dish is always a challenge for me as I love eating vegetables with every meal I serve. I recently had dinner at The Sweet Vidalia 'down the shore' where they served a lovely piece of butter fish served on an incredibly pretty medley of fresh corn and potatoes. While it was pretty, I thought it was a bit bland. I've come up with a new combination that is truly simple but relies on the natural flavors of fresh corn, basil and parmesean cheese. For this recipe the vegetables should be 'brunoise' which means 'an exact, finely, chopped dice'. A new term, that I too just learned! Not only is this a great side dish, but it can make a beautiful presentation used as a bed to rest a main dish on. Scallops or fish would be perfect.

origin - lisa lou
difficulty - easy
health meter - high

*serves 4
2 cups fresh sweet corn - cut from the ears (no easy way to do this, just cut with a big sharp knife from the top down and work your way around)
1 zucchini finely diced (brunoise)
1/2 small red onion finely diced (brunoise)
2 tbsp butter
2 tbsp basil finely chopped
1/4 cup finely shredded parmesean cheese
salt and pepper to taste

Saute onion in butter over medium high heat until it becomes transluscent. Add corn and zucchini and stir until cooked crisp tender (about 4-5 minutes). Season with salt and pepper. Remove from heat, add basil and parmesean cheese and serve.