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Title: Cyril Renaud's Grilled Zucchini & Fresh Corn w/Baby Basil
Categories: Five, Squash, Herbs, Vegetables
Yield: 6 Servings

6 sm Zucchini & yellow squash
Fleur de sel & white pepper
18 Very fresh bi-color ears of
Corn; niblets only
5 tb Extra-virgin olive oil
1 bn Fresh baby basil
2 ts Butter

Cut the zucchini in half lengthwise, then make several
shallow slashes in each cut side. Season with salt and
pepper, and coat all over with olive oil. Barely cook
the zucchini on a hot grill pan (do not allow them to
get soft). Slice into 1/2" chunks.

Bring 3 tablespoons of water to a boil in a saucepan,
and whip in the butter until emulsified. Add the corn,
and heat gently (do not bring to a boil; you want the
kernels crunchy and barely cooked). Stir in the baby
basil, fleur de sel, and pepper. Add the zucchini to
the corn, and heat briefly.

RECIPE FROM: http://nymag.com

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