Summer Squash Corn: 1 Amazing Skillet Recipe

Summer squash corn skillet has become my go-to for capturing the essence of peak summer produce. I remember the first time I made this dish – the vibrant colors of the yellow squash and bright corn kernels looked like sunshine on a plate! The aroma of sautéed garlic and sweet corn filled my kitchen, promising a delicious meal. It’s one of those incredibly versatile summer squash and corn recipes that’s both healthy and satisfying. You’ll be amazed at how simple it is to create such a flavorful dish. Let’s whip up this easy summer favorite together!

Why You’ll Love This Summer Squash Corn Combination

This dish is an absolute winner for so many reasons:

• Incredible fresh flavor that screams summer
• Super quick prep and cook time
• Packed with healthy vitamins and fiber
• Kid-approved and family-friendly
• Versatile enough for any meal
• It’s one of the best summer squash corn combinations out there
• A truly healthy summer squash and corn meal that tastes amazing
• Minimal cleanup with just one skillet

Ingredients for Delicious Summer Squash and Corn

Whipping up this delightful dish is a breeze with these simple ingredients. When I’m looking for new recipes using summer squash and corn, I always start with the freshest produce I can find. Here’s what you’ll need:

• 2 medium summer squash, sliced – yellow squash works beautifully here, but zucchini is a fine substitute.
• 2 cups fresh corn kernels (about 4 ears of corn) – the sweetness of fresh corn is key, but frozen works in a pinch.
• 1 tablespoon olive oil – for sautéing and adding a healthy fat.
• 1 small onion, diced – adds a foundational aromatic flavor.
• 2 cloves garlic, minced – because everything is better with garlic!
• 1 teaspoon salt – to enhance all the flavors.
• ½ teaspoon black pepper – for a touch of warmth.
• 1 tablespoon fresh parsley, chopped – for a burst of freshness and color at the end.
• 1/4 cup grated Parmesan cheese (optional) – adds a salty, savory finish if you like.

How to Cook Summer Squash Corn to Perfection

Learning how to cook summer squash and corn is incredibly rewarding, and this skillet method makes it foolproof. It’s one of my favorite ways to prepare summer squash and corn because it’s so quick and brings out the natural sweetness of both vegetables. You’ll be amazed at how simple it is to create this vibrant side dish!

1. Step 1: Prep Vegetables. First, wash your summer squash and trim the ends. Slice them into about 1/4-inch thick rounds or half-moons. Dice your small onion finely, and mince the garlic cloves. If you’re using fresh corn on the cob, stand the ears upright in a bowl and carefully slice downwards to remove the kernels.
2. Step 2: Heat Olive Oil. Grab a large skillet, preferably a non-stick or cast-iron one. Add the 1 tablespoon olive oil and place it over medium heat. Let the oil warm up for about a minute until it shimmers slightly.
3. Step 3: Sauté Onion and Garlic. Add the diced onion to the hot skillet. Sauté for about 2-3 minutes, stirring occasionally, until the onion begins to soften and turn translucent. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Step 4: Add Summer Squash. Now, toss in the sliced summer squash. Stir everything together to coat the squash with the onion and garlic mixture. Cook for about 5 minutes, stirring every so often. You want the squash to start softening and getting a little tender.
5. Step 5: Incorporate Corn. Add the fresh corn kernels to the skillet. Sprinkle in the 1 teaspoon salt and ½ teaspoon black pepper. Stir everything well to combine. Continue cooking for another 5-7 minutes, stirring occasionally, until both the summer squash and corn are tender-crisp. You want them cooked through but still having a slight bite.
6. Step 6: Finish and Serve. Remove the skillet from the heat. Stir in the 1 tablespoon fresh parsley, chopped for a bright, fresh finish. If you’re using the optional 1/4 cup grated Parmesan cheese, sprinkle it over the top while the dish is still warm and give it a gentle stir. It melts beautifully!
7. Step 7: Garnish. Give it a final taste and adjust seasoning if needed. Serve this delightful summer squash corn medley warm as a fantastic side dish. Or, for a lighter meal, serve it over a bed of fresh greens.

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Pro Tips for the Best Summer Squash Corn Dishes

To elevate your summer squash and corn game, try these simple tricks. They’ll ensure your dishes are bursting with flavor and have the perfect texture every time.

• Don’t overcrowd the skillet; cook in batches if necessary to ensure proper browning and tender-crisp results.
• For added depth, consider adding a pinch of smoked paprika or a dash of cayenne pepper.
• Using fresh herbs like basil or chives can offer delightful variations.
• Taste and adjust seasoning before serving – a little extra salt can make all the difference.

What’s the secret to perfect summer squash and corn?

The real secret is not to overcook them! Cooking them just until tender-crisp preserves their natural sweetness and vibrant texture. Experimenting with different flavor pairings for summer squash and corn, like a touch of lime or red pepper flakes, can also elevate the dish. For more information on vegetable cooking techniques, check out this guide to cooking vegetables.

Can I make summer squash and corn ahead of time?

Yes, you can prep the vegetables ahead of time! Slice your squash, dice your onion, and remove corn kernels up to a day in advance. Store them separately in airtight containers in the refrigerator. This makes actual cooking much faster when you’re ready to serve. For tips on food storage, this FDA guide on food safety is very helpful.

How do I avoid common mistakes with summer squash and corn?

A common mistake is overcooking, which makes the vegetables mushy. Another is not seasoning enough; always taste and adjust salt and pepper. Lastly, avoid adding too much liquid, as this can steam rather than sauté the vegetables, impacting the texture.

Best Ways to Serve Your Summer Squash Corn Medley

This vibrant skillet dish is incredibly versatile and makes a wonderful addition to any meal. It truly shines as one of the best summer squash and corn side dishes. I love serving it alongside grilled chicken, fish, or pork chops for a complete and colorful plate. It also pairs beautifully with barbecue favorites.

For a delightful vegetarian option, consider it a star component in a larger vegetable medley with summer squash and corn, perhaps alongside roasted potatoes or a hearty grain salad. It’s so flavorful, it can even stand on its own as a light lunch served over a bed of fresh greens or quinoa.

Nutrition Facts for Summer Squash Corn

This delightful skillet dish is not only flavorful but also a healthy addition to your meal. Here’s a nutritional breakdown per serving, offering a good balance of nutrients.

• Calories: 210 kcal
• Fat: 10g
• Protein: 4g

Nutritional values are estimates and may vary based on specific ingredients used, especially if optional additions like Parmesan cheese are included.

How to Store and Reheat Summer Squash Corn

Leftovers of this delicious summer squash and corn skillet are fantastic, making it a great option for meal prep. Once cooked, let the dish cool down completely before storing. This prevents condensation, which can make the vegetables soggy. Transfer the cooled medley to airtight containers. Stored this way in the refrigerator, your leftovers will stay fresh and tasty for about 3 to 4 days. These are perfect for reheating and enjoying as part of quick lunches or dinners, fitting right into busy schedules and making those summer squash corn skillet recipes even more convenient.

If you want to store it for longer, freezing is an excellent option. Ensure the mixture is completely cool, then portion it into freezer-safe containers or bags. It can be kept frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently in a skillet over low heat or in the microwave until heated through. You might want to add a splash of water or broth when reheating to help revive the moisture.

Frequently Asked Questions About Summer Squash Corn

What’s the best way to prepare summer squash and corn together?

The skillet method is fantastic because it brings out the natural sweetness of both ingredients quickly. You get tender-crisp textures and vibrant colors with minimal effort. It’s a perfect answer to “what to make with summer squash and corn” when you want something fresh and fast. For more ideas on seasonal cooking, explore summer solstice recipes.

Can I use frozen corn instead of fresh corn?

Absolutely! If you don’t have fresh corn, frozen corn works just as well. Just make sure to thaw it completely before adding it to the skillet. The cooking time might be slightly less since it’s already partially cooked from freezing.

How can I make this summer squash and corn dish creamy?

For a creamy version, you can stir in about 1/4 cup of heavy cream, half-and-half, or even a dollop of sour cream or Greek yogurt right at the end, after you’ve removed the skillet from the heat. This adds a lovely richness and makes it a satisfying meal on its own.

What other vegetables can I add to this summer squash corn mix?

This dish is wonderfully adaptable! Feel free to add diced bell peppers (any color), chopped zucchini, cherry tomatoes, or even a handful of spinach or kale towards the end of cooking. It’s a great way to use up whatever fresh produce you have on hand and explore different flavor combinations. Consider adding bell peppers for extra color and crunch.

Variations of Summer Squash Corn Recipes

This versatile summer squash and corn skillet is a fantastic base for so many delicious variations. If you’re looking for creamy summer squash and corn recipes, try stirring in a splash of heavy cream or Greek yogurt at the end of cooking for a richer finish. For a different take, consider grilled summer and corn ideas – simply toss the sliced squash and corn kernels with a little olive oil, salt, and pepper, then grill until tender and slightly charred before combining.

You can also easily adapt this for different dietary needs. For a vegan version, simply omit the optional Parmesan cheese. For a heartier meal, add cooked quinoa or black beans. Experimenting with different herbs like basil or dill, or adding a pinch of red pepper flakes for a little heat, will give you endless ways to enjoy this seasonal favorite. You might also enjoy these healthy summer recipes.

Summer Squash Corn: 1 Amazing Skillet Recipe

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• Author: Fatima Garcia
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A vibrant and flavorful dish combining fresh summer squash and sweet corn, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 medium summer squash, sliced
• 2 cups fresh corn kernels (about 4 ears of corn)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

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Instructions

1. Prep Vegetables: Slice the summer squash and dice the onion. Remove kernels from the corn if using fresh ears.
2. Heat Olive Oil: In a large skillet, heat olive oil over medium heat.
3. Sauté Onion and Garlic: Add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
4. Add Summer Squash: Stir in the sliced summer squash. Cook for 5 minutes, stirring occasionally until it begins to soften.
5. Incorporate Corn: Add in the fresh corn kernels, salt, and black pepper. Cook for an additional 5-7 minutes or until both the squash and corn are tender but not mushy.
6. Finish and Serve: Remove the skillet from heat. Stir in chopped parsley and sprinkle grated Parmesan cheese over the top, if using.
7. Garnish: Serve warm as a side dish or over a bed of greens for a light meal.

Notes

• Use fresh produce for the best flavor and texture.
• Adjust seasoning (salt and pepper) to your preference.
• Experiment with other herbs like basil or thyme.
• For a spicy version, add diced jalapeños or red pepper flakes.
• For a Mediterranean twist, add sun-dried tomatoes and feta cheese.
• For a creamy texture, stir in a splash of cream or sour cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• This dish can be frozen for up to 2 months in freezer-safe containers.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210 kcal
• Sugar: N/A
• Sodium: N/A
• Fat: 10g
• Saturated Fat: N/A
• Unsaturated Fat: N/A
• Trans Fat: N/A
• Carbohydrates: N/A
• Fiber: N/A
• Protein: 4g
• Cholesterol: N/A

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