Sweet Corn Succotash

2 tbsp olive oil
1 yellow onion, diced
6 ears of corn, sliced off cob
1 tsp salt
1/2 tsp ground black pepper
2 tbsp butter
1 c squash, medium diced
1 c cherry tomatoes, halved

1. Heat olive oil in a large skillet over medium heat.

2. Add diced yellow onion and squash. Sauté until the vegetables are soft, about 5-7 minutes.

3. Stir in the corn kernels, salt, and pepper. Cook until the corn turns a vibrant yellow, about 3-5 minutes.

4. Add butter to the skillet and stir until melted and well-combined.

5. Add cherry tomatoes. Mix well and cook for an additional 2 minutes until everything is heated through.

6. Serve warm!