This zucchini and corn recipe features pan-fried vegetables in butter simply seasoned with salt and pepper for a lovely side dish for summer evenings.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
178 Calories
Recipe Instructions
Step 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.
Step 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.
