Updated: Oct 2, 2020
There is nothing better than fresh corn off the cob in summer. This dish is a perfect marriage formed by the natural sweetness of the corn and zucchini, the mellowness of the sautéed shallots and red potatoes, the slight spice of the sage, and the pungency of the garlic. Feel free to add some heat with red pepper flakes. I prepare the corn separately (cooking the cob in boiling water and then slicing the kernels off with a chef's knife) and add to the dish at the end (due to its delicacy and to preserve the natural flavors) before mixing all together and topping with EVOO and sea salt.