Ingredients
1tbspcanola oil
4yellow corn ears
2tbspbutter
2zucchini,chopped
10ozcherry tomatoes,1 pint, cut in half
1cuplima beans
½red onion,chopped
¼cupcilantro,chopped
½tspkosher salt
¼tspground black pepper,coarse
1lime,juiced, zested
Preparation
Rub the canola oil on the corn.
Cook the ears of corn on the grill on medium-high heat for 4 to 5 minutes until lightly charred. Let cool.
Cut the corn off the ears into a large bowl.
Add the butter to a skillet, then cook the corn and zucchini for 5 to 6 minutes or until softened.
Add in the tomatoes, beans, onions, cilantro, salt, pepper, and lime, then toss to combine.
Serve, and enjoy!
