Corn Zucchini Skillet

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Zucchini

  Summer squash, includes skin, raw

  3 small or 354g

• Squash

  Summer, all varieties, raw

  3 small or 354g

• Corn

  Sweet, yellow, raw

  3 ear, medium yiel or 306g

• Cheddar cheese

  1 cup, shredded or 113g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

Directions

1. PREPARATION: Husk and clean corn, dice onions, cut squash and zucchini into 1/4 inch slices.
2. Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes. Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.
3. Melt the butter in a large skillet with a lid over medium heat, and cook and stir the onion until translucent and beginning to brown, about 5 minutes. Stir in the corn; cook and stir until cooked through, about 5 minutes. Add the zucchini and yellow squash slices, and reduce the heat to medium-low. Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
4. Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese. Place the lid back on the skillet, and turn off the heat. Allow the cheese to melt, and serve hot.

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