CORN SUCCOTASH

Jennifer and Brian, Emily and Kinley

CORN SUCCOTASH 
From Jennifer Johnson
 

2 cans of corn, drained

2 zucchini

1 red pepper

1 Tbs. butter

garlic salt

salt

pepper

Chop zucchini and red pepper to about the same size of the corn.  

Melt butter in skillet.  

Add vegetables.  

Add seasonings to taste.  

Keep on heat for about 10 minutes.  Serve and enjoy!