Source: dLife

Sauteed whole kernels of corn with beans, chilies, and zucchini.

Servings

4 Corn, cob, small
0.25 cup Butter, unsalted (or margarine or vegetable oil)
1 cup fresh chopped onion
2 cup Beans, pinto, mature, cooked (or red, adzuki, or cranberry)
2 serrano chili peppers , roasted, peeled, and finely diced (or poblano)
2 medium zucchini , finely diced
1 cup cold water
1 pinch black pepper (to taste)
1 pinch salt (to taste)

1 Cut corn kernels off cobs.
2 Heat butter in a skillet. Sauté onion over low heat until translucent.
3 Add corn. Cook 5 minutes over low heat, stirring frequently.
4 Add beans, chilies, and zucchini, stir well. Add water, cook over low heat 15 minutes, stirring every 3 minutes (corn will caramelize slightly). Season with salt and pepper.

While the heat in this recipe can be adjusted depending on the type of chilies used, this is probably not for young children. Remove seeds (wearing latex gloves) to reduce the heat.