Zucchini and Corn Skillet

This is a great side dish for a barbeque.

Ingredients

3 small zucchini
1 Tablespoon butter
1 Tablespoon olive oil
2 cloves garlic, minced
2 cups fresh corn kernels
1 (2 ounce) jar diced pimientos
1 teaspoon salt
3/4 teaspoon lemon pepper
2 Tablespoon chopped fresh basil

Instructions

Boil corn for 2-3  minutes. Submerge in cold water. Slice the cold kernels off the cob. Cut each zucchini lengthwise into quarters. Thinly slice each quarter.
Melt butter and oil in skillet over medium high heat. Add zucchini and garlic and saute for 3-4 minutes. Add corn and next three ingredients, stirring often and cook an additional 3-5 minutes, until corn and zucchini are tender.
Sprinkle with basil.