(by Shirley McNevich)
1/4 cup butter
1/2 of an onion (diced)
3 small zucchinis (diced)
3 ears sweet corn
salt
fresh ground black pepper
Husk the corn. Cut the corn kernels off of the cob into a bowl. Dice the zucchini and onions. In a skillet over medium heat add the butter and onions--cook/stir until onions are tender. Add the diced zucchini and sweet corn kernels--cook/stir 8-10 minutes or until zucchini is tender. Remove from heat--add salt and pepper--stir well.
