INGREDIENTS

• 1 tablespoon extra-virgin olive oil

• ½ cup chopped shallots, from 1 to 2 shallots

• 1 large clove garlic, minced

• Fresh corn kernels, cut from 2 ears corn

• 1½ cups seeded and diced zucchini, from 2 small zucchini

• 1½ cups seeded and diced tomatoes, from 2 to 3 tomatoes

• ¾ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon sugar

• 1 (4-oz) log creamy goat cheese

• 2 tablespoons fresh chopped basil

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium-low heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the garlic and cook 1 minute more. Do not brown.

2. 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.