Veggies: Martha Stewart's Sauteed Zucchini and corn (and leeks)

I am not a write or a photographer

Sauteed zucchini and Corn; Page 325 of Martha Stewart's Cooking School

 Photo from Martha Stewart's cooking school book: page 325

 my photo with tomato added

my photo

recipe: from Martha Stewart's Cooking School page 325 (not my recipe)

"2 TBL. unsalted butter

1 large or 2 small leeks (8 ounces) halved, sliced crosswise into very thin half-moons (washed) 

course salt (I use kosher) and freshly ground pepper

1 medium zucchini or yellow squash (I like the green of zucchini) trimmed and cut into 1/4 inch dice (1-1/2 cups) 

2 ears of corn . kernels removed (1-1/2 cups) 

2 TBL heavy cream

1/4 cup chiffonade of basil plus whole small leaves for garnish 

lime juice to your taste. 

Melt butter in a large skillet over med.-high heat until foamy. (don't brown butter) Add leek and season with salt. Cook, stirring frequently until leek is translucent, about 2 minutes" (remember cooking is estimates just as temperature... you don't want it to burn - if your stove top is burning the food - turn it down to where it sautés but does not burn).(Can you tell I burnt this once) 

my photo

"Add zucchini and corn and cook until tender and the color  is bright (about 2 minutes - I found I needed a bit more)

Finish dish: Stir in Cream and basil (leaving out garnish basil) and season with salt and pepper - add lime juice about 1 tsp. at a time, tasting and adjusting with more as desired. 

Serve warm or room temperature.. garnish with the basil leaves (if desired)"

Dishes don't have to be complicated to be delicious. We love the flavors!