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Garlicky Summer Squash & Fresh Corn

Ingredients:

2 tablespoons olive oil
1/2 yellow onion, sliced
4 cloves garlic, minced
1/4 cup vegetable broth
1 ear corn, kernels cut from cob
2 cups summer squash, thinly sliced
2 cups zucchini, thinly sliced
3 tablespoons fresh basil, chopped
1 tablespoon butter
Salt & pepper to taste

Directions:

1. Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender.
2. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini.
3. Cover, and continue cooking 5-8 minutes, stirring occasionally, until squash and zucchini are tender.
4. Mix the basil and butter into the skillet with the squash.
5. Season with salt and pepper.
6. Cook and stir until butter is melted, and serve hot.