This zucchini and corn sauté is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Ingredients
- 0.25 cups butter
- 0.5 small white onion , finely diced
- 3 small zucchinis , diced
- 3 earss corn , husks and silk removed
- sea salt and freshly ground black pepper to taste
Instructions
-
1
Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
-
2
Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.
Nutrition Facts
Per serving
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