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2 Tbsp unsalted butter
1/2 medium onion, quartered, sliced
4 med zucchini (1 lb) 1/2" dice
1/2 tsp salt
1/4 tsp pepper
1 c corn kernels
1 can (4oz) diced green chilis
1/2 c heavy cream
Directions:
In large skillet, melt butter. Add onion, cook, until begins to brown, 3–5 min. Add zucchini, salt, pepper. Stir to combine. Cover and cook, stirring frequently until zucchini is barely tender, 3–5 min. Add corn, chilis. Cook uncovered, stirring utnil corn tender, about 2 min. Stir in cream, bring to boil about 1 min. Serve hot.
Submitted by Gretchen Grant Contributed on:
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