Corn-And-Zucchini Saute With Basil

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Martha Stewart


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6 ears corn, husks and silks removed

1 tablespoon olive oil

1 medium zucchini, halved lengthwise and thinly sliced crosswise

1 garlic clove, minced

Coarse salt and ground pepper

1 cup fresh basil leaves, torn

1 teaspoon white-wine vinegar

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