Fried Corn-zuchinni-tomatoe Recipe

How to make it

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• Take corn on the cob and use a bundt cake pan or angel food cake pan and small paring knife, Put the cob of corn on the middle part of the pan-using paring knife at an angle to the corn-
• cut corn off of the cob. It will fall into bundt or angel food pan for ease of use.
• Small dice 2-3 Roma or (any type of tomatoe you like)
• Small dice zuchinni or yellow squash
• Small dice onion
• I use a cast iron skillet-but any will do
• In frying pan on medium heat add a little butter and olive oil-make sure it is a "warm temperature before you add the 1st ingredient"
• I just hold my hand over the skillet about 4 inches above to test the heat.
• Put in corn kernels-cook about 3-5 minutes-sugar content will come up in the corn it will start to turn a little golden brown on the kernels.
• Add diced zuchinni , tomatoe, onions. Cook for 3-5 more minutes-keep stirring the veggies while you do this.
• At the very end I sprinkle pinch of salt and a grind of pepper. I have also added jalapenos, dried red chile flakes, a little garlic powder too.
• You can sprnkle with a little parsley or smoked paprika!
• Prepare to mack! Enjoy----!!!
• Sorry I don't have a photo-it never lasts long enough.