Recipe courtesy of Coleen Montoya
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Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.

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