3 ears of corn kernels cut off and reserved, cobs discarded
1 beefsteak tomato cored and diced
1/4 teaspoon kosher salt
2 tablespoons chopped fresh basil leaves
Heat the oil in a large skillet over high heat. When hot, add the onion and garlic and cook, stirring occasionally, until the onion starts to lose its red color and just begins to brown, about 5 minutes. Add the squash and cook until tender and just beginning to brown, about 12 minutes. Add the corn kernels, tomato, and salt and cook, stirring frequently, until heated through, about 5 minutes. Stir in the basil and serve immediately.