Zucchini and Corn Salad

A great summer salad!

1 tbsp canola oil
1 small onion, chopped
1 jalapeño pepper, chopped
2 lbs zucchini, thinly sliced into 1/2 inch rounds
1/2 cup corn kernels
3/4 tsp salt
1/2 tsp chili powder
3 to 4 tbsp water

• In large skillet over medium heat, heat oil.  Add onion and pepper.  Cook 1 to 2 minutes, stirring, until onion is soft.
• Add Zucchini, corn, salt and chili powder; mix well.  Cook 5 minutes or until zucchini is softened.  Add 3 to 4 tbsp water, cover and cook 2 minutes more, until zucchini is soft and tender.