2 tbsp evoo
1 small yellow onion, diced
corn kernels cut from 4 ears of corn (about 3 cups)
1-2 cups zucchini, diced
1 medium tomato, diced and seeds removed
juice of 1/2 lemon
1/2 tbsp white vinegar (or to taste)
2 tbsp flatleaf parsley, finely chopped
2 tsp sugar
1/8 tsp. ground black pepper
1 tbsp sweet paprika
Heat a large skillet over medium heat. Add 1 tbsp evoo. Saute onions until softened, about 5 minutes. Add zucchini and saute 2 minutes, stirring occasionally. Add corn, continue to saute until all heated through, about 5 minutes. Season with s&p, sugar and paprika. Add lemon juice and white vinegar, stir to combine, and add tomatoes to heat through. Season to taste with additional s&p, if necessary.
Remove from heat, stir in parsley. Serve.