Mexican Succotash - cooking recipe

Ingredients

1 lb. medium to small zucchini
4 ears of corn
1 lb. tomatoes (about 3)
1 medium onion, chopped
4 Tbsp. butter
Salt and Pepper to taste

Preparation

Dice the zucchini without peeling.
Cut the kernels from the ears of corn with a sharp knife and then, using the dull side of the knife blade, scrape off any remaining pulp and the milk.
Peel and dice the tomatoes.
Saute the onion in butter until just barely golden.
Add the other ingredients and blend with large spoon.
Cover tightly and cook over low heat 30 minutes, stirring from time to time.
Uncover and let any accumulated liquid cook away.
Season to taste. Goes well with any main dish.
Serves 4 to 6.