2cupscorn kernelsfresh, frozen, or canned, drained if canned, defrosted if frozen, no need to cook in advance
1/8tsp. saltto taste
1/8tsp. black pepperto taste
1tsp. chili powderto taste (optional)
1tsp. curry powderto taste (optional)
Instructions
In a heavy skillet, heat the oil and butter over medium heat. Sauté the onions for 2 minutes.
Add the zucchini and sauté it for 2 - 3 minutes.
Add the corn and sauté everything for 3 - 5 more minutes. Reduce the heat if it's browning too much.
Season it with salt and pepper, or for a flavor boost, add chili powder or curry powder.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 130, Total Fat: 7g, 11%; Saturated Fat: 3g, 12%; Cholesterol: 10mg, 3%; Sodium: 80mg, 3%; Total Carbohydrate: 17g, 6%; Dietary Fiber: 2g, 8%; Sugar: 4g; Protein: 3gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!