Start by removing corn from its husk and using a sharp knife, cut the ear of corn into 5-6, about 1 inch thick rounds.

Depending on the size of your zucchini, you can either slice it or cut it into cubes.

Next, heat a large skillet (that has a lid) on medium high heat with a tablespoon of oil. Turn the heat to low, add the schezwan sauce and sauté for a few seconds to release its aroma. Note: Sauté over low heat as the sauce can burn.

Turn the heat back up to medium high, and add zucchini and saute for about 30 seconds before slowly pouring the water into the hot pan.

Add in all the corn and quickly toss around.

Cover the pan with a lid and cook until the corn has absorbed all the sauce, about 2minutes. You can add a little more water and cook longer if the corn appears uncooked.

Take the lid off and add maple syrup or honey if using. It balances the spicy savoriness of the schezwan sauce.