Fresh Corn and Zucchini Saute Recipe

  • 1/4 cup butter
  • 1/2 small white onion, finely diced
  • 3 small zucchinis, diced
  • 3 ears corn, husks and silk removed
  • sea salt to taste
  • freshly ground black pepper to taste
  1. Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.