Skillet Corn with Zucchini and Onions

Shuck the ears of corn and remove as many silks as possible. Use a sharp knife to cut the kernels off the cobs. Slice the zucchini in half lengthwise, then slice into long strips, then chop into small pieces. Dice the onion.

Heat the oil in a large skillet or frying pan over medium. Once it’s hot, add the corn, zucchini, onions, black pepper, and seasoned salt to the pan and mix well. Cook for 7-8 minutes, stirring occasionally. Increase the heat to medium-high and cook for about 10 more minutes, turning and stirring occasionally but allowing the mixture to char a bit.

Carefully pour the mixture into a serving bowl. This dish is excellent when served immediately but it also reheats wonderfully for leftovers.