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Prep 25min
Total25min
Servings6
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Ingredients
2
ears fresh sweet corn, husks removed, cleaned
2
tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
2
zucchini, cut into chunks
1
medium onion, halved, thinly sliced
12
oz fresh peas, hulled
1 1/2
teaspoons Tuscan seasoning
1/4
teaspoon coarse sea salt
1/4
teaspoon freshly ground pepper
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Steps
1
Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
2
Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.
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An easy way to remove kernels of corn is to place one end of the cob in the center of an angel food (tube) cake pan. Cut downward with a sharp knife so the kernels fall into the pan.
Shuck peas by breaking them in half horizontally and then popping out the peas.
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Nutrition Facts are not available for this recipe
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