I can't decide if this recipe is ratatouille because of the tomato and zucchini, or if the presence of corn makes it a succotash. Either way, we had this for dinner alongside tamales, and it was crazily good. The best part, though, was that I got to use the corncob-stripping gadget my friend Christina gave me, and it worked really well. It probably goes without saying that this wouldn't taste like anything without fresh ingredients - especially sweet, ripe, tomatoes.
Ratatouille or succotash?
2 medium ripe tomatoes, peeled, seeded, and diced
1 large (or 2 small) zucchini, seeded
1 small shallot, minced
5-6 large fresh basil leaves, chopped into thin strips
1 large clove garlic, minced or pressed through a garlic press (about 1 tbsp)
kernels from one ear of corn
1 tbsp olive oil
Salt and freshly ground black pepper to tatste
Heat olive oil in a large saute pan or skillet (with lid) over medium heat. Add shallot and saute until soft and translucent, about five minutes. While shallot is cooking, quarter zucchini and chop into strips about 1/4" to 1/2" wide. When shallot has softened, add garlic, and saute until aromatic. Add zucchini and a dash of salt, mix well, and saute, stirring occasionally, until zucchini is just beginning to get tender. Remove zucchini from pan, season with black pepper, and set aside. Add corn kernels to pan and cover; steam for one minute. Uncover pan, add tomato and basil, and mix well. Return zucchini to pan and cook, stirring, until all ingredients are heated through. Salt to taste and serve.