Step 1

In a large skillet melt 1 tbsp butter on medium high heat. Add in the sliced zucchini and sautee 3-4 minutes before adding in the stock. Leave the zucchini to cook for 5 minutes until all of the liquid has evaporated.

Step 2

Add in the corn plus the remaining 2 tbsp of butter, salt and pepper. Saute for another 4-5 minutes until the corn is cooked and starts to brown

Step 3

Stir in the herbs, crumble the feta overtop and stir through before serving.