Corn , Mushroom , Dill & Zucchini Saute 4 tbsp butter 3 med zucchini; 3-4" dice 1 tbsp olive oil 2 Cups corn kernels 1 sm onion; finely chopped 3 tbsp chopped fresh dill 4 oz button or cremini mushrooms 1/2" dice Salt and pepper to taste. In a large saucepan or wok, melt 3 tablespoons of the butter over medium-high heat. Add olive oil and onion and cook for 3-4 minutes, until onion begins to soften. Cook, stirring for 3 to 4 minutes, until mushrooms begin to brown. Add remaining tablespoon of butter and zucchini and cook, tossing the vegetables every minute or so until the zucchini is cooked through, about 6 minutes. Add corn and toss until the corn is heated through. Remove from heat, add dill and salt and pepper to taste, and toss. Serve immediately.
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