2ears fresh corn on the cobkernels removed (about 1 ½ cups)
2small zucchinidiced the same size as the corn kernels (about 1 ½ cups)
½cupdiced or sliced peppersyou could use any kind of pepper you like, I used a sweet Hungarian pepper in this one, but have used bell peppers, jalapeno peppers and California peppers
1teaspoonextra virgin olive oil
⅛cuptoasted pine nuts
Salt and freshly ground pepperto taste
Fresh sliced or torn basiloptional
The Saute Method: Heat the oil and butter together in a large skillet over medium heat, add the corn, zucchini, and peppers. Saute, stirring occasionally until crisp-tender; removed from heat and add the pine nuts. Season with salt and pepper, toss with fresh basil, if using, and serve.
The Stir-Fry Method: Heat the oil and butter in a large skillet or wok over high heat; add the corn, zucchini, and peppers. Cook, stirring until the vegetables are soft with browned edges. Remove from heat; add the pine nuts. Adjust seasonings and toss with fresh basil.