Zucchini and Corn with Basil

(This is something I can't eat on my current 28-day detox, but I'll be enjoying it again after!)

This is a quick side dish I adapted from a recipe found on Tasty Kitchen.  I took out the cream and lemon, preferring to let the basil shine as the strongest flavor.  The leek and basil really dress up the zucchini and corn, and it makes a perfect summer side for grilled meats.

Zucchini and Corn with Basil

1 zucchini
1 can corn
1 leek
1 large handful fresh basil
1 Tbsp olive oil
1 Tbsp butter
salt and pepper

-Prepare the leek by chopping off the end and the stalks - you'll just use the white and light green part.  Cut it in half lengthwise, and hold it/fan it under running water to rinse it.  Then slice it thinly, cross-wise, into thin slices.
-Slice the zucchini into thin rounds, and then quarter the rounds.  Chiffonade the basil.
-Heat the butter and olive oil in a large pan.  Add the leeks, and saute until translucent.  Add the zucchini and corn, and saute 3-5 minutes.  Add the basil, salt, and pepper, and serve.