4 tablespoons (1/2 stick) butter
2 cups fresh corn kernels (from about 6 ears of corn)
2 cups diced fresh summer squash
2 cups diced fresh zucchini
1 cup salsa
Salt and pepper

1. Melt butter in heavy large skillet over medium-high heat.
2. Add corn, squash and zucchini and sauté until vegetables are tender, about 5 minutes.
3. Mix in the salsa and stir until heated through, about 1 minute.
4. Season to taste with salt and pepper.

Makes 6 to 8 servings.