Ingredients
1tbspextra virgin olive oil
½cupshallots,(about 2 shallots) chopped
1clovelarge garlic,minced
2¼cupsfresh corn kernels,(about 3 large ears corn)
1½cupszucchini,(about 2 small zucchinis) seeded and diced
1½cupstomatoes,(about 3 tomatoes) seeded and diced
¾tspsalt
¼tspfreshly ground black pepper
½tspsugar
4ozlog creamy goat cheese,(1 log)
2tbspfresh basil,chopped
Preparation
Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook for about 2 minutes until soft and translucent. Add the garlic and cook for 1 minute more. Do not brown.
Add the corn and zucchini and increase the heat to medium. Cook for 2 minutes, stirring frequently. Add the tomatoes, salt, pepper, and sugar and continue to cook for about 2 minutes more, until the tomatoes start to break down.
Break the goat cheese into chunks and stir it into the vegetables until creamy and well-combined.
Off the heat, stir in the fresh basil along with 3 tablespoons of warm water. Taste and adjust seasoning with more salt and pepper, if necessary.
Serve warm.
