2 teaspoons olive oil
1 small yellow onion chopped into ½-inch pieces, about 1 cup
1 13 ounce kielbasa sausage, sliced as thinly as possible
3 small Italian zucchini sliced thin about 4 cups
1 tablespoon butter room temperature
1 tablespoon mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon chile powder
1/8 teaspoon cayenne pepper
Juice of 1 lime about 2 tablespoons
2 tablespoons finely chopped red onion
1/4 cup crumbled cotija cheese
1/4 cup finely chopped cilantro
Lime wedges for serving
Remove the kernels from the corn and set aside. Warm the oil in a very large skillet, over medium high heat. Add the yellow onion and kielbasa to the skillet and saute 4-5 minutes, stirring frequently, until lightly browned. Add the corn and the squash. Cook, stirring frequently, until barely wilted and still slightly crisp, about 2-3 minutes. Stir together the butter, mayonnaise, salt, chile powder, and cayenne. Add the mixture to the skillet. Stir well to coat and remove from heat. Drizzle with the lime juice and sprinkle with the red onion, cheese and cilantro. Stir to combine. Serve with lime wedges, for an extra kick of lime, if desired.