3 ears corn-on-the-cob, corn removed from cob, (about 2 cups)*
1 medium zucchini, quartered lengthwise then sliced crosswise
3/4 cup chopped red onion
1/4 tsp. salt
Melt 2 tablespoons Country Crock® Spread in large nonstick skillet over high heat and cook corn, zucchini and red onion, stirring occasionally, until vegetables are lightly browned and tender, about 5 minutes.
Stir in remaining 2 tablespoons Spread and salt. If desired, garnish with your favorite herbs such as chives or parsley.