Shuck the corn, and using a sharp knife, shave off the kernels to remove them from the cob. Collect the kernels in a bowl. Set aside.
In a large saucepan, heat the olive oil and add the garlic. Heat for 1-2 minutes until garlic releases it aroma. Add the corn and zucchini. Reduce heat and cook uncovered for 15 minutes until the corn begins to caramelize and the zucchini begins to soften. Add a pinch of salt. Stir occassionally. As the corn begins to caramelize, a fond (light brown coating) will form on the bottom of the pan. This is just what you want; however, make sure it does not burn.
Deglaze with lemon juice. Pour the lemon juice into the pan. Stir right away. As you stir, the fond will begin to release from the bottom of the pan. Lots of flavors are contained in the fond that comes from caramelization, so we want to retain it and release it from the pan and mix it back into the corn and zucchini as they cook. After 1-2 minutes, when the lemon juice has mostly cooked off. remove from heat.
Serve with a few torn mint sprigs and a healthy glug of extra virgin olive oil. Serve as a side dish, over pasta. Can be refrigerated and served on a bed of lettuce greens.Happy summer!
