SERVES 4
3 tablespoons vegetable oil
4 ears corn, shucked and kernels removed (about 3 cups
kernels)
1 medium onion, finely diced (about 1 cup)
1 jalapeño pepper, seeds and ribs removed and finely
minced
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
2 cups zucchini cut into ½-inch cubes (about 2 medium)
¼ cup chopped fresh basil or parsley
3 tablespoons lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano (optional)
Heat half of the oil in a 12-inch stainless steel or cast-iron
skillet over high heat until smoking. Add the corn, toss
once or twice, and cook, without stirring, until charred on
the first side, about 2 minutes. Toss and stir the corn and
repeat until charred on a second side, about 2 minutes
longer. Continue tossing and cooking until well charred
all over, about 10 minutes total. Add the onion and
jalapeño and cook, tossing and stirring, until softened,
about 1 minute. Add the garlic and cook, stirring, until
fragrant, about 1 minute. Transfer to a bowl.
- Rinse out the pan (there might be corn sugars burnt onto
the bottom, but they should come off easily with water),
carefully dry, and return to high heat. Add the remaining