4 ears of fresh corn on the cob
1 tablespoon olive oil
1 red onion, diced
2 cloves garlic, minced
2 medium zucchini, diced
2 tablespoon fresh parsley, chopped
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
Steam the corn over boiling water for 10-15 minutes, or until tender. Allow to cool and then slice off the corn using a knife.
In a large skillet, add the olive oil and heat over medium high heat. Once hot, add the red onion, garlic, and zucchini and cook until the onion is tender.
Add the corn, parsley, sea salt, pepper, and paprika, and stir to combine.
Heat through before serving.