Charred Corn and Zucchini with Basil

Charring the vegetables gives them a smoky richness and makes for mostly hands-off cooking. Put everything in the skillet and let high heat do the rest.

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  3/4 cup halved and thinly sliced zucchini
  
  


• 
  
  1/4 cup small-diced red onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh basil
  
  

Heat 2 Tbs. extra-virgin olive oil in a 12-inch skillet over high heat until shimmering. Add the corn, zucchini, onion, and 1/2 tsp. salt; stir to combine. Cook, stirring only once or twice, until the corn is lightly charred, about 4 minutes. Stir in the basil and serve.