salt & pepper
5 minced garlic cloves
1 kg zucchini
10 leaves fresh red basil
Brush the corn with butter and season with salt & pepper. Place it on a grill on a burning stove. Keep turning the corn and brushing with more butter for 10-12 minutes until cooked through and charred. Set aside to cool.
Use a knife to grate the corn from the stem into a blender. Keep 2-3 tablespoons corn on the side. Pour milk on the corn and sprinkle paprika and salt and pepper. Blend until smooth and creamy.
In the meantime, slice the zucchini into matchsticks or use the spiral tool to create zoodles. Heat olive oil in a large pan on medium heat. Fry minced garlic for a couple of minutes then add the zucchini. Season with salt and pepper.
When the zucchini starts getting tender (about 5 minutes), add the corn sauce. Bring to a boil, then lower heat and let it simmer for 5 minutes until cooked through. You may add a couple of tablespoons milk if you need to thin the sauce.
Add fresh basil and stir one last time then serve hot.