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Sauteed Summer Corn and Zucchini

I actually cut my first tooth on corn when I was a baby. I loved corn then, and I still love it now. Zucchini took a lot longer for me to like, but I love it now, too.

Thanks to the folks at All Recipes for this simple and delicious 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


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.