Summer sauté

Corn off-the-cob, zucchini, shrimp — it totally hits the spot. Plus the amazing health benefits of fried rice and potato salad. Seriously!?

Happy Friday, prescient cook!

If this summer turns out to be anything like last, the days when we feel like turning on the stove may be numbered.

That’s why you’ll find me in the kitchen cooking. Who knows when it’ll be so hot I don’t want to?

At the moment, corn has captured my fancy. Maybe it was writing about it in my last post, but since then, it’s just sounding so good. In my mind, I keep seeing kernels liberated from their cobs — plenty of them — quickly sautéed with zucchini and shrimp.

So that’s what I made last night. Dinner in one pan. Onion, garlic, red bell pepper and tomato joined the fun. At first I thought the sauté would have a cilantro vibe, but basil beckoned, and I took that sweet direction instead.

The dish totally hit the spot.

The photo of it you see above is a little deceiving; a lot of the corn falls to the bottom, the narcissistic shrimp pushes its way to the top, and the zucchini hides. It eats much more corn-and-zucchini forward than it looks.

It reminded me o…