Best 6 Corn Squash And Chile Traditional Side Dish Recipes

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

YELLOW SQUASH AND CORN SAUTE

Steps:

• Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
• Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
• Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

CORN WITH SQUASH

Steps:

• Cut sqash in half lengthwise and thinly slice crosswise and set aside.
• Heat oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until soft, 2-3 minutes.
• Add squash and cook, stirring often, until just soft, about 6-8 minutes.
• Add corn and cook, stirrig often, about 5 minutes more.
• Add parsley and season to taste with salt and pepper.

CORN AND CHILE SUCCOTASH

Steps:

• Chopp onion and chile such that the pieces are comparable in size to the kernels of corn.
• In a large skillet (that you have a lid for), heat oil over medium-high heat.
• Add chopped onion and chile and cook until onions are translucent but still firm (3-5 minutes).
• Pour frozen corn into skillet. Stir as much as possible and then cover.
• Cook covered for about 3 to 5 minutes.
• Stir corn mixture. Corn should be thawed at this point.
• Cook for about 5 minutes without stirring. You want to corn to char a little bit but not too much.
• When corn get some dark brown spots from the heat (but ideally not black), remove from heat.
• Season with salt, pepper, garlic powder and dried cilantro.
• Serve and enjoy!

CORN WITH SQUASH

Steps:

• Cut squash in half lengthwise; then cut crosswise into slices. Set aside.
• Heat oil in a large skillet. Add chopped onion and cook, stirring frequently, until soft 2-3 minutes. Add sliced squash and cook, stirring often, until just soft, 6-8 minutes. Add corn and cook, stirring often, until soft, about 5 minutes.
• Chop the leaves of the parsley and add. Season to taste with salt and pepper.

SQUASH AND SWEET CORN WITH CORIANDER

Steps:

• Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil. Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes. If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.
• While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed. Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.
• When the squash is ready, stir in the corn and cream. Cook, stirring often, for about three minutes, just long enough to heat everything through. Add the coriander, taste and add the merest smidgen of salt if you think it's necessary. Serve at once.