Corn Zucchini Skillet

Ingredients

• 3 ears corn, husked and cleaned
• 1 tablespoon butter
• 1 onion, diced
• 3 small zucchini, cut into 1/4-inch slices
• 3 small yellow summer squash, cut into 1/4-inch slices
• salt and pepper to taste
• 1 cup lightly packed shredded Cheddar cheese

Steps

1. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add corn; blanch until partially cooked, about 3 minutes. Transfer corn to the bowl with ice water for several minutes to stop the cooking process. Cut kernels from cobs.
2. Melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent and lightly brown, about 5 minutes. Stir in corn; cook and stir until tender, about 5 minutes. Add zucchini and yellow squash; reduce the heat to medium-low. Cover the skillet. Cook and stir occasionally until squash is tender and skillet is mostly dry, about 8 minutes. Season with salt and black pepper; sprinkle with cheese. Cover the skillet, turn off the heat, let cheese melt.