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.