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Corn and Zucchini Sauté

['2 tablespoons extra-virgin olive oil', '1/2 cup chopped scallions', '1/2 teaspoon finely chopped garlic', '2 cups corn (from about 4 ears)', '2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces', '1/4 teaspoon ground cumin', '1/4 teaspoon salt', '1/8 teaspoon black pepper', '1/2 cup chopped fresh cilantro']

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

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