Recipe: Sauteed Zucchini and Corn (using leeks, basil and lime)

SAUTEED ZUCCHINI AND CORN
"This saute makes good use of an abundance of summer vegetables, the small amount of cream adding a touch of richness without overwhelming the fresh flavor of the produce. A chopped ripe, small tomato would be a colorful addition."


2 tablespoons unsalted butter
1 large or 2 small leeks (8 ounces), halved, sliced crosswise into very thin half-moons, and washed well (1 1/4 cups)
Coarse salt and freshly ground pepper
1 medium zucchini or yellow squash, trimmed and cut into 1/4-inch dice (1 1/2 cups)
2 ears corn, kernels removed (1 1/2 cups)
2 tablespoons heavy (whipping) cream
1/4 cup chiffonade of basil, plus whole leaves for garnish if desired
Lime juice, to taste

Melt butter in a large skillet over medium-high heat until foamy. Add leek and season with salt. Cook, stirring frequently, until leek is translucent, about 2 minutes. Add zucchini and corn and cook until tender and color is bright, about 2 minutes.

Stir in cream and basil and season with salt and pepper. Add lime juice, about 1 teaspoon at a time, tasting and adjusting with more as desired.

Serve warm or room temperature, garnished with basil leaves, if desired.

Makes 4 servings

RECIPE NOTES:
Vegetables bring vibrancy to the table. Their reds, greens, oranges, and yellows can enliven any dish. Of course, vegetables are also at the heart of a healthful diet. But integrating vegetables into your meals isn't just about wholesome living. The range of flavors and textures that they offer the home cook are nearly infinite. Cooking them properly will help them retain the bright colors and flavors that make them so appealing in the first place.

The Right Texture
Simply holding a vegetable in your hand will tell you a lot about how fresh it is; in most cases, vegetables should feel firm and heavy for their size. This is because vegetables are composed mostly of fiber and water, the latter being what keeps them plump and crisp (and firm and heavy). As a vegetable loses its moisture, it feels softer and its skin begins to shrivel; the texture may become chewy or chalky. Never buy vegetables that are in this condition.

Avoiding Discoloration
Artichokes and other vegetables such as fennel and celery root turn brown when peeled or cut and exposed to air. Acidulated water helps prevent this. Before you start peeling or cutting, squeeze the juice of a lemon into a large bowl filled with cold water. Then place the vegetables into it as you work. When you are ready to proceed with the recipe, drain the cut pieces. When working with potatoes, soaking in cold water alone is sufficient to prevent discoloration (since this will also draw out some of their starchiness, it's not always desirable to do so).

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Cooking School by Martha Stewart