My Mom gave me this Martha Stewart cooking school book for my birthday last year and it has been packed up in our Pod for almost a year. Needless to say, I hadn’t cooked anything from it until about a month ago. My adorable cousin has this same cookbook and when she came to stay with me for a week last month, she showed me all her favorite recipes. This happen to be one of them. It is so delicious and she made an excellent addition to it too. The fresh basil absolutely makes it so don’t even think about trying to use dried basil.
2 ears corn, kernals removed (you can also use frozen)
2 tablespoons unsalted butter
1 large or 2 small leeks (I only had green onions and that worked great too)
Cherry tomatoes (optional)
1 tablespoon olive oil
1 medium zucchini or yellow squash
2 tablespoons heavy cream
Coarse salt and ground pepper
1/4 C cup fresh basil leaves, torn
lime juice, to taste
DIRECTIONS
STEP 1
Melt butter in large skillet. Add leek and cook for about 2 minutes. Add zucchini and corn and cook for approx 2 more minutes until tender and bright in color. Add cherry tomatoes at the end.
STEP 2
Stir in cream and basil and season with salt and pepper. Add lime juice to taste.
Serve warm or room temperature and garnish with fresh basil.
YUM, YUM, YUM! Wonder if I could get away with this for breakfast?! xo