3 ears fresh corn
1 lg. zucchini (about 1/2 lb.)
1 lg. yellow pepper (about 1/2 lb.)
2 tbsp. butter
3/4 c. finely chopped onions
1/4 c. heavy cream
Salt to taste
Freshly ground pepper
1/3 c. finely shredded fresh basil

Scrape the kernels from the corn. There should be about 2 1/2 cups. Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.

Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.

Heat the butter in a casserole. Add the onions and pepper pieces. Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring about 1 minute. Add cream, salt and pepper. Cover and cook 3 minutes. Add basil and stir to blend. Serves 4.