Corn Zucchini Skillet

1. 1

   Fill a saucepan with water, bring it to a boil, and boil the ears of corn until partially cooked, about 3 minutes.

2. 2

   Plunge the ears of corn into ice water to chill, then cut the kernels off the cobs into a bowl.

3. 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.

4. 4

   Stir in the corn; cook and stir until cooked through, about 5 minutes.

5. 5

   Add the zucchini and yellow squash slices, and reduce the heat to medium-low.

6. 6

   Cover and cook, stirring occasionally, until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.

7. 7

   Remove the lid, season the vegetables with salt and pepper, and sprinkle with Cheddar cheese.

8. 8

   Place the lid back on the skillet, and turn off the heat.

9. 9

   Allow the cheese to melt, and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.