Birmingham Bake and Cook’s Zucchini, Corn and Cherry Tomato Sauté with Fresh Herbs

Zucchini, Corn and Cherry Tomato Sauté with Fresh Herbs

Yield: 4 portions

Ingredients
2 T Butter, unsalted
1 T Extra virgin olive oil
1 ½ T Shallots, fresh, chopped
2 ea Zucchini, ends trimmed, small dice
2 ea Ears of corn, large, kernels stripped
½ pt Cherry tomatoes, halved
Sea salt
Freshly ground black pepper
2 T Dill, fresh, chopped

Method
Melt the butter in a sauté pan with the olive oil. Add the shallots and cook until soft and translucent.
Increase the heat slightly and add the zucchini. Cook until just barely soft.
Add the corn and toss to heat through.
Add the tomatoes and toss to heat through.
Season with salt and pepper. Add the dill and toss to combine.