Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic (1 large clove)
1 Vidalia onion, thinly sliced lengthwise into slivers
3 ears corn, cut from the cob
1/2 pound baby zucchini, cut into 1/4-inch-thick rounds
Salt and freshly ground pepper
Preparation
Heat a medium saute pan over medium heat. Add oil, garlic, and Vidalia onion, and saute until translucent, about 5 minutes.
Add corn, zucchini, and 1/4 to 1/2 cup water, and cook, stirring occasionally, until tender and caramelized, about 10 minutes. Season with salt and pepper.
