Ingredients
4
4 servings
- •0.25 cup butter
- •0.5 small white onion, finely diced
- •3 small zucchinis, diced
- •3 ears corn, husks and silk removed
- •sea salt to taste
Instructions
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 178
- Carbohydrate: 17g
- Fat: 13g
- Fiber: 3g
- Protein: 4g
- Sugar: 4g
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