Begin by placing a 12-inch skillet over medium-high heat. Add 1 tablespoon of butter to the skillet and let it melt until it becomes foamy, which typically takes about 1-2 minutes. Once the butter is melting, pour in 1 tablespoon of olive oil to prevent burning and enhance the flavor. Swirl the mixture to combine.

Raise the heat to high and carefully add 2 cups of fresh corn kernels into the hot pan. Let the corn cook undisturbed for about 3 minutes until it begins to char slightly, adding a lovely sweetness. You’ll want to look for a golden-brown color starting to appear on the corn to indicate it’s ready for the next step.

After the initial cooking time, stir the corn thoroughly and allow it to sauté for an additional 3 minutes. You want the corn to be cooked through and caramelized, achieving a nice even golden hue while maintaining a slight crispness.

Next, add 2 medium-sized zucchini, sliced into half-moon shapes, to the skillet with the corn. Allow the zucchini to rest and cook undisturbed for about 4 minutes, developing a nice char and golden-brown edges.

After the zucchini has cooked undisturbed, give it a stir and sauté the mixture for another 4 minutes until both the zucchini and corn are tender yet slightly crisp and perfectly golden.

Incorporate 2 cloves of minced garlic into the mixture, stirring constantly for about 1 minute until the garlic becomes fragrant without burning.

Remove the skillet from the heat and season the sauté with a sprinkle of sea salt and freshly cracked pepper, adjusting to your personal preference.

Finally, fold in a handful of fresh basil leaves, and sprinkle some grated Parmesan cheese on top if desired. Your flavorful Sautéed Zucchini and Corn is now ready to be plated and enjoyed!