Delicious Summery Zucchini And Corn Skillet Recipes

CORN ZUCCHINI SKILLET

Steps:

• 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.
• 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.
• 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.

DELICIOUS SUMMERY ZUCCHINI AND CORN SKILLET

Steps:

• clean and cut zucchini in quarters long ways and then into cubes.
• cut off kernels from ears of corn.
• slice onion into rounds, VERY thinly.
• melt butter in a large skillet.
• Add onions and corn and sautee until onions are clear NOT browned.
• Add zucchini, salt and pepper to taste.
• Add about 1/2 cup fresh cold water.
• Cover skillet.
• Cook on medium until veggies are tender.
• Drain any excess water, add parsley and cheese, cover until melted and serve.