Ingredients

• 2 medium-sized zucchinis, halved and seeded with tip of teaspoon, sliced
• 3 ears of corn, scraped or 3 cups of frozen fire roasted corn kernels defrosted
• 3 tablespoons EVOO
• 1 red onion, chopped
• 2 chili peppers 1 red Fresno, 1 jalapeno or similar, seed and chop for milder heat or thinly sliced
• 2 cloves garlic, chopped or grated
• Salt and pepper
• Juice of 2 limes or 1 lemon
• ½ cup chopped mint and parsley combined   
• Hot sauce, to tas

Directions

Prep zucchini and corn.

Heat a large nonstick pan over medium-high heat with EVOO, three turns of the pan.  Add onions, soften 2 minutes, add zucchini and lightly brown 3-4 minutes, add corn with it if using fresh.  After zucchini browns add chilies, garlic, salt and pepper, and frozen kernels if not using fresh corn, toss 2 minutes, add lime or lemon juice and herbs, hot sauce if using.  Transfer to a serving dish.