Confetti Corn

The corn is soo good right now.  I bought some at the farmers market the other day and wanted to try preparing it in a new way.  This was delicious and a great way to fit in some veggies!  This recipe makes alot, about 6-8 servings, but it should keep in the fridge for several days.  We ate it as a side dish, but it would also be tasty as part of a salad or salsa.

3 ears corn, kernels removed
1 small yellow squash, small diced so its about the same size as the corn kernels
1 small zucchini, diced
1 pint cherry or other small tomatoes, quartered
1 tablespoon butter (omit and increase oil if you prefer a vegan dish)
1 tablespoon olive oil
1 clove garlic
small handful of chopped basil, about 2 tablespoons
salt and pepper to taste

Heat the butter and olive oil in a large skillet or wok over medium to medium-high heat.  Add the garlic and cook for about 30 seconds. Add the rest of the vegetables and a saute for about 15 minutes, stirring occasionally, until vegetables are hot and tender.  Add salt, pepper (around 1/2 to 1 teaspoon each), and basil and stir to combine.

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