1 1/2 cup corn, off the cob
1 cup pancetta, julienned
1 cup zucchini, half-moon cut
1 cup yellow squash
1 cup peppers, diced 3/8th inch
¼ cup green onions, sliced
1 cup red onion, diced 3/8th inch
1 cup matchstick carrots
4 Tbsp. butter
½ Tsp. salt
½ Tsp. black pepper
1 Tbsp. sugar
Start by heating a larger sauté pan. Place your pancetta in the pan, get a nice sweat, then add your red onions and your corn to the pan. Cook for about four minutes, stirring and mixing evenly.
Then add half of the butter to the pan with the rest of the vegetables, stir together, then cover with a lid and cook for five minutes.
After the five minutes have passed, place the salt and pepper in the pan along with the sugar and the rest of the butter. Stir one more time and allow it to simmer for six minutes on low heat.
After the six minutes, serve and enjoy.