You can make this fast and tasty dish with pre-cooked, leftover Corn or with fresh. Use it as filling for tacos or quesadillas, add eggs to make a breakfast scramble, or simply serve it as a side-dish.
Cut the kernels off 2 ears of Corn.
Slice 1 red or yellow onion to make 1/2 C.
Cut 2-3 Zucchini in half lengthwise, then cut into thin half rounds.
Peel and mince 1 large clove of Garlic.
Heat 2 T. olive oil in a skillet, then add the onion and saute until it is soft. Add the zucchini and saute for 5 minutes. Add the corn and the garlic, then season with salt and pepper to taste.