Ingredients

• 1 tbs olive oil
• 1/2 medium red onion, chopped
• 2 garlic cloves, minced
• 1 large summer squash, cut into 1/2- in. dice
• 3 ears of corn, kernels cut off and reserved,cobs discarded
• 1 beefsteak tomato, cored and diced
• 1/4 of a tablespoons kosher salt
• 2 tbs chopped fresh basil leaves

Directions

1. Heat oil in skillet over high heat.

2. When hot, add the onion and garlic and cook, stirring occasionally until onion starts to lose his red color and just begins to brown, about 5 min. Add the squash and cook until tender and just beginning to brown, about 12 min. Add corn kernels, tomato and salt and cook,stirring frequently, until heated through, about 5 min. Stir in the basil and serve immediately.

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