hard-seared cubed zucchini, a bit of onion and garlic, hot chile, and a big squeeze of lime, and you’ve got a snack that’s good enough to eat out of a bowl It’s very easy to accidentally overcook watery zucchini I’ve done it too many times I impatiently throw it into the skillet before it’s hot enough What happens after a few seconds of a pathetic attempt at searing is that the zucchini gives off liquid, which rapidly reduces the temperature of the pan It’s a vicious cycle At lower temperatures, the zucchini doesn’t cook fast enough, instead releasing more moisture and cooling the pan further What you end up with is a mushy, colorless pile The key to great seared zucchini is high, high heat, allowing the pan to preheat fully before adding the squash, and not crowding the pan SERVES 4 3 tablespoons vegetable oil 4 ears corn, shucked and kernels removed (about 3 cups kernels) 1 medium onion, finely diced (about 1 cup) 1 jalapeño pepper, seeds and ribs removed and finely minced 2 medium cloves garlic, minced or grated on a Microplane (about 2 teaspoons) 2 cups zucchini cut into ẵ-inch cubes (about 2 medium) ẳ cup chopped fresh basil or parsley 3 tablespoons lemon juice (from 2 lemons) 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Freshly grated Parmigiano-Reggiano (optional) Heat half of the oil in a 12-inch stainless steel or cast-iron skillet over high heat until smoking Add the corn, toss once or twice, and cook, without stirring, until charred on the first side, about 2 minutes Toss and stir the corn and repeat until charred on a second side, about minutes longer Continue tossing and cooking until well charred all over, about 10 minutes total Add the onion and jalapeño and cook, tossing and stirring, until softened, about minute Add the garlic and cook, stirring, until fragrant, about 1 minute Transfer to a bowl Rinse out the pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water), carefully dry, and return to high heat Add the remaining ... softened, about minute Add the garlic and cook, stirring, until fragrant, about 1 minute Transfer to a bowl Rinse out the pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water),... Microplane (about 2 teaspoons) 2 cups zucchini cut into ½-inch cubes (about 2 medium) ¼ cup chopped fresh basil or parsley 3 tablespoons lemon juice (from 2 lemons) 2 tablespoons extra-virgin olive oil... Freshly grated Parmigiano-Reggiano (optional) Heat half of the oil in a 12-inch stainless steel or cast-iron skillet over high heat until smoking Add the corn, toss once or twice, and cook, without stirring, until charred on the first side, about 2 minutes