- 1/2 yellow onion, chopped
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- 1 zucchini, cubed
- Kosher salt and freshly ground black pepper
- 2 ears fresh corn, shucked, or 1 cup frozen corn, thawed
Cook the peppers and onions in olive oil in a large saute pan over medium heat until soft. Add the zucchini and season with salt and pepper. Meanwhile, lightly char the corn on a gas burner, using tongs to turn, 2 minutes. Let cool, and then cut the kernels off the cob. Add the corn kernels to the pan and cook the whole mixture 5 more minutes. Serve.
Recipe courtesy of Melissa d'Arabian