Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped scallions
• 1/2 teaspoon finely chopped garlic
• 2 cups corn (from about 4 ears)
• 2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup chopped fresh cilantro

Instructions

1. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.