Charred Corn And Zucchini Sautée

• 4 tablespoon butter, such as country crock spread
• 3 ears corn-on-the-cob, corn removed from cob, (about 2 cups)*
• 1 meduim zucchini, quartered lengthwise then sliced crosswise
• 3/4 cup red onion, chopped
• 1/4 teaspoon salt
• chives and parsley, for garnish, optional

1. 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.
2. Stir in remaining 2 tablespoons Spread and salt. If desired, garnish with your favorite herbs, such as chives or parsley.