Corn, Sweet Onion and Zucchini Saute with Fresh Basil

1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

2 large (about 5 ounces each) sweet onions, diced small

1½ teaspoons kosher salt

2 cups small-diced zucchini (2 small zucchini, 4-ounces each)

3½ cups (6 medium ears) fresh yellow or white corn kernels (frozen may be substituted)

1 tablespoon (about 3 medium cloves) minced garlic

¾ teaspoon ground cumin

¼ cup fresh basil leaves (or more, to taste), chopped

1½ teaspoons cider vinegar (optional)

Fresh-ground black pepper

Place a 10-inch, straight-sided saute pan over medium-low heat; add butter and olive oil. When butter melts, add onions and 1 teaspoon salt, cover and cook, stirring occasionally, until onions are translucent, about 5 minutes. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden brown, about 4 minutes more.

Add zucchini and cook, stirring occasionally, until zucchini is almost tender, about 3 minutes. Add corn, garlic, and remaining salt and cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until corn is tender (not soft), about 3 to 4 minutes. Add cumin and cook, stirring, until fragrant, about 30 seconds.

Remove the pan from the heat; add all but about 1 tablespoon of the basil and vinegar, if using, and several pepper grinds. Stir, let sit 2 minutes, and stir again, scraping up any brown bits from the bottom of the pan (released vegetable moisture should help loosen the bits). Taste and season with more salt, pepper or vinegar if needed. Serve warm, sprinkled with the remaining basil.

Serves six as a side dish.

Nutrition values per serving: 146 calories (32.9 percent from fat), 5.3 g fat (1.6 g saturated fat), 21.3 g carbohydrates, 3.6 g fiber, 3.3 g protein, 5 mg cholesterol, 291 mg sodium.